There are very few spices that stack up to the sweet and exotic flavours of cardamom. Known as the “queen of spices,” cardamom gives off citrus and floral aromatic notes that have the power to elevate dishes. The spice is completely versatile and can be added to sweet and savory meals, meats and even beverages, as an unexpected addition or the forefront of flavour. With Club House® Ground Cardamom, just the inner core is ground and used, to insure top quality and excellent flavours.
Here are some fun, outside-the-box ways you can use cardamom in your next dish.
This Butternut Squash Agnolotti is satisfyingly delicious and comfort-food worthy, as it’s infused with spicy citrus and herbal cardamom spice.
This warm and hearty Thai Beef and Potato with Peanut Curry is the perfect savory meal for a cool fall evening.
3. Ice cream
Vanilla who? The Mango Kulfi combines ingredients such as creamy Thai Kitchen® Coconut Milk with frozen mango and cardamom for a sweet summer treat to beat the heat.
This Black Pepper Strawberry Coca With Smoked Chocolate Ice Cream And Spiced Rhubarb Syrup provides a unique combination of spice in one sweet and savory dessert.
5. Vegetable Side Dishes
Everyone will want a second helping of veggies after trying this Roasted Asparagus With Haloumi and Citrus-Honey Drizzle.
An aromatic dish packed full of Indian and Middle-Eastern flavour, this Curried Shrimp and Halibut With Cinnamon Scented Rice is elevated by the combination of Club House® Ground Cloves and Cardamom.
Take your granola to a whole new level with Popped Sorghum Granola. Hearty oats, nuts, fruit and a hint of cardamom spice to start your day off right.
8. Specialty Drinks
Cardamom coffee is a staple in Middle Eastern cuisine. Try another unique specialty drink like Golden Turmeric Milk.
9. Rice Dishes
A classic spice in Indian and Middle-Eastern dishes, cardamom shines in Chicken Tikka Masala.
This Coconut Custard Baked in a Pumpkin is a comfort dessert that’s sure to satisfy, with cardamom as the delicate add to a fall favourite.
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