Cardamom is a spice made from the seeds of a plant native to India and Indonesia. Its flavor is sort of piney and minty, and the seeds are high in many vitamins and minerals like calcium, magnesium, and iron. It’s a staple spice in many Indian dishes due to its digestive-supporting properties, and it’s also super high in antioxidants. It’s flavorful and versatile—you can add whole pods or ground cardamom to any number of dishes, wherever in the world you may live.
One of our favorite ways to use cardamom is to add some to our coffee. Adding cardamom to coffee is an age-old trick practiced by many cultures around the world, especially in Middle Eastern countries like Turkey and Israel. Some may do it for the flavor, but there are also some hidden health benefits. Coffee is acidic with a pH of about 5, and consuming acidic food can lead to digestive discomfort. Cardamom is alkaline with a pH of 8, so adding a pinch can neutralize the acidity in coffee and make your morning brew that much more enjoyable.
What we recommend: You can throw two or three whole pods in with your beans before grinding, or buy your cardamom pre-ground and add a pinch of the powder to your daily cup once it’s brewed. An eighth of a teaspoon should be enough, though if you enjoy the flavor, you can certainly add more!
