By Paul & Emma – Chocoladeverkopers
Cardamom is one of the world’s oldest spices and is prized for its complex, refined aroma. Green cardamom is the most commonly used variety, offering a fresh, floral flavour with subtle citrus notes. It also has hints of eucalyptus, mint and pine. Its taste is warm, sweetly spiced and at the same time refreshingly vibrant. Black cardamom, by contrast, is smokier, earthier and more robust.
Cardamom is widely used in Indian cuisine (curries and chai), Scandinavian baking (such as cardamom buns), and Middle Eastern coffee and desserts. Today, it is enjoyed around the world in both sweet and savoury dishes—including chocolate! It is usually added in small amounts so it doesn’t overpower the chocolate, but instead enhances the natural flavour notes of the cocoa, whether fresh and floral or warm and intense. It also adds extra depth and complexity to the overall aroma.
Be sure to give it a try!
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