Swedish Cardamon Bread Recipe on Food52 (2024)

FAQs

Is cardamom good in baking? ›

Many Indian and Indian-inspired dishes call for cardamom, including curry dishes, Kheer (Indian rice pudding), and chai. Indian spice blends such as garam masala also feature cardamom. You'll also find cardamom adds warmth and depth to baked goods such as cookies, bread pudding, and even cheesecake.

Historically, cardamom buns are believed to have originated in the Middle Ages, when trade in spices increased in Europe. Cardamom, which originally comes from India, was imported to Sweden during that time. However, it was not until the 19th century that cardamom buns became popular in Sweden.

People with gallstones should not take cardamom except to flavor food. We also need more research to determine the effects of large amounts of cardamom on women who are pregnant or breastfeeding.

Green cardamom ground from the pod was the “most vibrant and balanced” whereas the white cardamom was a significant disappointment. The black cardamom tasted more smoky, so it'd be nice in more savory dishes but in the cookies it came across as a bit schizophrenic. The verdict from Cook's Illustrated? Go green.

Culinary archaeologist Daniel Serra, who co-wrote the book An Early Meal – a Viking Age Cookbook and Culinary Odyssey, believes that cardamom first became of interest in Scandinavia in the 13th Century for both its medicinal and culinary use, as documented in the old cookbook Libellus de Arte Coquinaria.

Kavring is a classic Swedish bread that started by traveling through the Nordic countries. It originated as a crisp rye bread in Norway, and then, in the late 1800s, it evolved into a slightly sweet, tender, and fragrant loaf in southern Sweden.

Swedish cookbook author Johanna Kindvall says that many Swedes believe the Vikings brought cardamom to Scandinavia, having encountered the spice in the bazaars of Constantinople (today's Istanbul) about 1,000 years ago.

What does cardamom taste like? Frisch says that cardamom has a complex aroma with a piney, fruity, and almost menthol-like flavor. When used too much, it can be slightly astringent. It pairs wonderfully with citrus, and works well in both desserts and savory dishes.

If cinnamon is used in fall baking, then think of cardamom as its brighter, spring counterpart. Cardamom tastes of warmth while slightly peppery and with hints of fruit, pine, and citrus. It pairs well with light and fruity recipes as well as chocolate and coffee.

Cardamom harmonizes beautifully with warming spices, such as cinnamon, cloves, and nutmeg, to infuse dishes with captivating essence. Bringing forth a medley of flavor, this remarkable spice can elevate a variety of dishes, like stews, soups and curries, baked goods, desserts, and beverages such as coffee or tea.