10 Fantastic Cardamom Substitutes for Your Delectable Recipe

Assume you’re preparing a sweet and savory supper for the whole family or baking something delectable for dessert. Your recipe called for cardamom, so you go to your spice rack to grab some, only to find that you’re out. This does not imply that you must cancel your dinner arrangements immediately.

Even though cardamom has a particular flavor, many spices may replicate the same distinct flavor it can provide to your cuisine. Some of these spices may already be in your kitchen, waiting to be utilized. The table below illustrates which ones are the most effective and how to replace them.

Cardamom Facts

Cardamom is derived from the ginger family’s Elettaria cardamomum plant, making it a species related of turmeric. It is processed from the seeds in its spindle-shaped pods into crushed and powdered forms. The pods have paper-thin skins, and the seeds are similar to peppercorns.

The plant is commonly grown in Guatemala, India, and Sri Lanka. This is why it is so popular in Indian cooking. It’s also a popular element in Arabic, Middle Eastern, and Swedish cuisine.

Cardamom pairs well with a variety of fruits, cereals, and meats. It’s also in tea, mulled wine, and Turkish coffee.[Source]

It pairs well with nutmeg and allspice, making it an excellent addition to cookies and other baked goods.

The spice is available in a variety of forms, including ground and powdered variants. Both have a more intense taste than whole seeds, however this flavor almost invariably fades sooner.

This is why ground cardamom and powdered cardamom are preferable for use right away rather than storage. Green cardamom (also known as real cardamom) is sweeter than black cardamom, which has a stronger smokier flavor that complements savory foods better. The flavor of bleached green cardamom, also known as white cardamom, is milder.

10 Best Substitutes For Cardamom

This aromatic component has a naturally peppery taste with a lemon-like citrus note and a minty herbal edge.

As a result, it is one of the most costly spices in the world, ranking third only to saffron and vanilla. This also makes it more difficult to get than other spices, which is why understanding the best replacements for it is important.

Ginger

Because cardamom is a member of the ginger family, ginger is a natural alternative. This herb not only has a powerful, spicy scent, but it also packs a sweet and peppery punch. Fresh ginger, like cardamom, may be found in a variety of curries, stir-fries, and marinades.

Ginger, in addition to carbs, includes micronutrients such as vitamin C, magnesium, and potassium. It may be used to treat nausea, especially morning sickness, as well as osteoarthritis. It also aids in the regulation of weight loss and blood sugar levels.

The spiciness of ginger is gentler, yet it imparts the same warmth as cardamom. Because of this, you may use ginger for cardamom. Alternatively, to equal one teaspoon of cardamom, combine half a teaspoon of ginger with half a teaspoon of cinnamon.

Allspice

Allspice, also known as myrtle pepper, Jamaican pepper, pimenta, or pimento, is a berry-producing evergreen tree (Pimenta dioica).

The plant is native to Central America, southern Mexico, and the Greater Antilles. It is mixed into beef and lamb meat to impart the flavors of nutmeg, cinnamon, and clove. It’s considerably stronger than cardamom, yet despite the distinct flavor it adds to the same dish, it has a similar basic flavor.

Because of its antiviral characteristics, allspice not only enhances the quality of your skin and hair, but it also increases your immune.

It has antibacterial and analgesic properties as well. It has micronutrients including vitamin C and calcium. You may add an equivalent amount of allspice to your recipe to give it a kick.

To match one teaspoon of cardamom, combine half a teaspoon of allspice, a quarter teaspoon of nutmeg, and a quarter teaspoon of coriander.

Apple Pie Spice

Apple pie spice blends allspice, nutmeg, and cinnamon scents. Its usage in cakes, pancakes, cookies, muffins, pies, and smoothies makes it an ideal replacement for cardamom in sweet foods.

For savory foods, mix apple pie spice with ginger, cloves, or more nutmeg or cinnamon.

Apple pie spice not only adds taste to your recipes, but it also combines the health advantages of its three main ingredients.

It’s best to start with a modest bit of apple pie spice. Then, gradually incorporate more of it into your dish until you get the desired taste.

Nutmeg

Nutmeg is an evergreen tree-derived spice. It has a somewhat nutty flavor with a sweet taste, and it goes well with meat stews, sausages, puddings, and potatoes. It’s also a component in eggnog, mulled wine, and mulled cider.

This spice may aid with digestion by promoting the production and excretion of digestive fluids. It includes magnesium and antioxidants, which help the body’s anti-inflammatory activities, particularly in the case of stomach ulcers. Antibacterial effects are also attributed to nutmeg.

Depending on the recipe, you may substitute ground or powdered cardamom for cardamom. To substitute one teaspoon of cardamom, add half a teaspoon of nutmeg and half a teaspoon of cinnamon. For savory meals with meat, a mix of nutmeg and cloves works well.

Cinnamon

You may also use cinnamon as an addition. It has a high antioxidant content and has been shown to reduce inflammation and normalize blood sugar levels.

It is high in vitamins C and E, as well as minerals such as calcium, iron, magnesium, and phosphorus. It has a spicy and bitter taste that, when coupled with other spices, may mimic cardamom’s sweet and piney flavor.

It’s available as ground cinnamon (better for baking) or as cinnamon sticks (great for soups and stews).

Cinnamon is often used in teas, traditional cuisines, cakes, cookies, apple pies, and sweet and savory chicken or lamb dishes.

To replace one teaspoon of cardamom, combine half a teaspoon cinnamon with half a teaspoon cloves or other spices. Alternatively, start with a little bit of cinnamon and gradually increase it as required.

Cumin

Cumin is an earthy spice with a bittersweet taste. This flavour, derived from theCuminum cyminumplant (a member of the parsley family), is used in pickling as well as in the preparation of rice and pastries.

It’s also used in a variety of Indian, Middle Eastern, North African, and Latin American dishes.

It has strong antioxidant qualities that aid in the removal of toxic pollutants and the fight against infections. Although cumin has a higher fat content, it is high in magnesium, calcium, potassium, and, most importantly, iron.

It also has vitamin A, which is necessary for immunity and good eyesight.

Because of its usage in savory foods, it is a wonderful alternative for black cardamom. Cumin is more bitter than cardamom, so you’ll need less cumin to replace the original quantity of cardamom.

Fruity or acidic components like tamarind, vinegar, or lemon juice might help to balance out the bitterness. To substitute one teaspoon of cardamom, combine half a teaspoon cumin and half a teaspoon coriander. If you wish to utilize cumin on its own, gradually increase the quantity you add to a meal.

Coriander Seeds

This spicy and nutty seasoning made from the dried fruits of coriander plants has a warm bite and a lemony tang similar to cardamom.

Its citrus flavor enhances the flavor of vegetable meals, baked products, and curries. This spice is sometimes used in food brining and pickling.

Coriander seeds are not only a wonderful replacement for cardamom, but they are also thought to be a superb natural alternative to salt. It is also one of the earliest spices used in cuisine, dating back to 5000 BC.

Coriander seeds aid in blood sugar regulation and digestion. Coriander includes beneficial elements such as vitamin C, vitamin B6, potassium, and iron.

Depending on the recipe, a modest quantity of coriander seeds or powder, similar to apple pie spice, is optimal. It has the same citrus-and-nut tone as cardamom but without the addition of additional spices.

You may progressively raise the quantity until it equals the taste of cardamom in the same recipe.

Mace

Mace is made from the red coat cover of nutmeg seeds, and it has the same taste as nutmeg but a milder texture. It also includes a flavor of cinnamon and black pepper, making it ideal for light meals such as fish.

Mace, like nutmeg, assists with digestion and dental health. It also relieves pain and lowers the risk of cancer. It provides extra vitamin A, C, and B vitamins such as folate, niacin, and thiamine.

It is used in pickling and preserving, as well as in cakes and pies. A teaspoon of cardamom may normally be replaced with half a teaspoon of mace.

However, depending on how much flavor is required, you may gradually integrate it into your dish.

Cloves

This spice has a bittersweet taste and lends heat to a variety of foods. Cloves are derived from flower blossoms and provide a powerful bitterness to a variety of marinades, curries, seafood, and stews. It also goes well with pies, rice, tea, and mulled wine.

Cloves contain eugenol, an antioxidant that is thought to alleviate pain and inflammation. That is why cloves have traditionally been used to relieve dental discomfort.

Its other antioxidants may help to lower the risk of chronic illnesses. It also contains manganese, which may help to build bones by improving their density. It has the ability to destroy certain bacterial species and alleviate stomach ulcers.

To replace the cardamom, a modest bit of cloves will enough. You may blend it with another spice to further capture the taste of the original ingredients.

A quarter teaspoon of cloves plus a quarter teaspoon of each of nutmeg, cinnamon, and allspice would sufficient, as will a half teaspoon of cloves plus a half teaspoon of nutmeg.

Galangal

Galangal is indigenous to Indonesia, although it is widely grown in other Asian nations. As a consequence, it appears often in curries, noodles, stir-fries, satay sauce dishes, and tom yum soup.

At first appearance, this Asian cooking essential seems to be ginger. Its meat, on the other hand, is considerably tougher, and its skin is lighter and smoother. It not only has a strong scent that is akin to cardamom. The majority of galangal varieties taste earthy, with a crisp and clear citrus flavor.

Galangal is high in dietary fibers and phytonutrients, both of which benefit your body’s metabolism.

It also encourages regular bowel motions, protects the liver from oxidative stress, and aids in the correction of high blood sugar levels. As a result, galangal is a well-known ingredient in traditional Ayurvedic and Chinese medicines.

For many meals, half a teaspoon will enough to substitute a teaspoon of cardamom. And, like with the other alternatives described here, you may add more ground galangal or galangal powder to your recipe as required.