I describe cardamom as the baker’s spice, because it genuinely goes with just about everything. It works incredibly with chocolate, citrus, on its own or with other spices – it’s one of those flavours I never get bored of.
I use both pods and powders. I tend to use whole cardamom pods, because the flavour tends to be a little bit more intense and a little bit more vibrant, whereas I think if you want a slightly mellower version, the powdered version works really well.
If you’re making any classic Christmas bake that includes mixed spice, adding a little cardamom can really elevate the flavour and make the recipe feel less bog standard. You could add a small amount to a batch of classic chocolate chip cookies to give them a unique mix of flavours. I also love adding it to a crumble topping; half a teaspoon on a pear and apple crumble makes it taste so special.
As I am a fan of little edible gifts at Christmas, whether it’s a gift for a dinner party host or something to curry favour with your in-laws, really simple chocolate truffles can be given a delicious makeover with a little cardamom – just use a bit of restraint, as you want a hint, not a punch. The key is to be cautious. Cardamom can be an intense, bold flavour, so I would use a little less than you might expect, because a little goes a very long way.
Edd Kimber’s latest book is Small Batch Cookies: Deliciously Easy Bakes for One to Six People (Octopus, £22)
