Home Cooking

If recipe calls for black cardamom, and I've got green cardamom...?

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If recipe calls for black cardamom, and I've got green cardamom...?

Cinnamon | Mar 18, 2007 03:04 PM

... What will be the effect of using the green instead? (It's a cardamom cake.)

Put another way: Is it worth it to hunt down the black cardamom at a local store? And while we're at it, does anyone notice a huge difference between pre-ground and grind-it-yourself cardamom?

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