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.
