Cardamom Chai Recipe on Food52 (2024)

FAQs

Which cardamom is best for chai? ›

Whole Green Cardamom Pods: every cup of chai calls for this fragrant floral spice. Fennel Seeds: I love the sweet aroma and flavor that fennel seeds add to chai.

A: The cardamom chai tea is pretty much only spiced with cardamom. The masala chai is more peppery and has ginger, cinnamon, black pepper, cloves, and cardamom in it.

One cardamom pod is the equivalent of 1/6 teaspoon of ground cardamom. That means you'll need to buy six pods for every teaspoon of cardamom that your recipe calls for.

Crush cardamom pods to release their fragrant seeds, or use them whole (lightly toasting them in a dry pan, first). They add a warming, citrus flavour to curries and savoury dishes, and a light sweetness to cakes. Try them crushed in warm milk with black tea and cinnamon for a comforting cuppa.

Cloves: Known for their intense and aromatic flavor, cloves can substitute for cardamom in dishes where a bold and spicy profile is desired. Use cloves sparingly in recipes like mulled wine, chai tea, and spiced jams to add depth and warmth to your creations.

The Essential Spice: Green Cardamom

Intensely fragrant, with sharp vegetal notes of green spice and pepper, green cardamom pods are harvested earlier than black cardamom, which is muskier and more smoky. Green cardamom is the base of most chai recipes that I am aware of.

Masala tea is much healthier than coffee because of its antioxidant properties, lower caffeine content, and other health benefits like boosting immunity. However, coffee can be healthy too, but only if taken in moderation.

Ginger is a close substitute for cardamom so it shares many of the same qualities that you'll find in cardamom. Use a 1-1 ratio of cardamom substitute for cardamom called for in a recipe. For example, if your recipe calls for 2 teaspoons of cardamom, use 1 teaspoon cinnamon and 1 teaspoon of ginger.

If you're using green cardamom in a recipe, ideally you'd start with whole cardamom pods. If you buy ground cardamom (i.e. cardamom powder) from the spice section, it won't be as flavorful. The essential oils of the cardamom seed will lose their flavor relatively quickly after the seeds are ground.

According to America's Test Kitchen, “Twelve cardamom pods will yield about 1 teaspoon of whole or coarsely ground seeds or ¾ teaspoon of finely ground seeds.” Cardamom has a unique flavor with notes of pepper, citrus, and mint, so you will miss a little something if you substitute another spice.

Should you refrigerate cardamom pods? ›

A pantry or cupboard is a good option. Don't store in the refrigerator: Although the refrigerator may seem like a good place to store spices, the moisture can cause the cardamom to clump and lose its flavor. It's best to avoid storing cardamom in the refrigerator.

Cardamom harmonizes beautifully with warming spices, such as cinnamon, cloves, and nutmeg, to infuse dishes with captivating essence. Bringing forth a medley of flavor, this remarkable spice can elevate a variety of dishes, like stews, soups and curries, baked goods, desserts, and beverages such as coffee or tea.

Quality cardamom seeds are very aromatic, which is why some dishes call for the whole cardamom pod to be used instead of ground seeds. By keeping the seeds inside the pod, a more subtle flavor can diffuse into your dish, and you can remove the pod when the right flavor has been achieved.

There are two types of cardamom – green and black. Green cardamom or Elettaria cardamomum, often called the true cardamom, is used for tea blends and for cooking. It has small green pods with seeds. Green cardamom has a very unique, spicy and slightly sweet flavor.

Green cardamom (Elettaria cardamomom) is known as true cardamom. This is the most common variety you will see sold in supermarkets. It is the top choice for sweet dishes but also works well in savory dishes. The bleached version, white cardamom, has less flavor.

Directions. Bring water to a boil in a small pot. Add ginger, cloves, cinnamon stick, green cardamom, and black cardamom; simmer until flavors infuse, about 5 minutes. Add tea bags; simmer for 1 to 2 minutes.

Chinese black cardamom or tsaoko, has larger seed pods and less of a kick. Amomum subulatum, also known as Nepal cardamom or Bengal cardamom, is the smaller and more pungent of the two types, and it's commonly used in Indian and Pakistani cooking.