Outside cardamom’s native Asia, the biggest markets for this headily aromatic spice are the Arab world, where the crushed pods are commonly used to flavour coffee, and Scandinavia, where their contents flavour treats to go with coffee. In fact, it’s said that the average Swede consumes 60 times more cardamom than their American counterpart, mostly in the form of cakes, cookies and these gloriously sticky buns.
Kardemummabulle, which are usually shaped into elegant knots of dough, may be less famous internationally than the puffed-up cinnamon versions beloved across the pond, but I prefer their smaller size and zestier flavour. Easy to make, and fun to shape, they’re also the perfect Easter holiday project.
