Cardamom is a seed pod in the ginger family with two main varieties green (the most popular) and black. Green cardamom can be used in both sweet and savoury recipes, while black cardamom is best suited to savoury dishes. The pods in green cardamom are bright green with tiny black seeds on the inside. It has a sweet, eucalyptus-like aroma that will add a fresh note. It is considered to be a pungent spice because of its strong camphor-like flavour. Black cardamom pods are larger and have a flavour that is sweet earthy with smoky undertones and a coolness similar to mint. The differences between the two mean that it is not a good idea to substitute black with green and visa-versa in your recipes. You will find cardamom seeds in an Indian specialty shop, or you can buy it online from Herbie’s in Australia, and either iHerb or Amazon in the US. At a pinch, you can always crack open the pods and remove the seeds, but this is quite time-consuming.

Aromatic Cardamom Vinaigrette - Salads with Anastasia

Cardamom is a popular spice in India and the Middle East. With a beautiful aroma and complex flavours, cardamom is the perfect addition to this vinaigrette to help liven up any salad!

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A side view of cardamom vinaigrette with cardamom pods, lemon and salt in background.

This flavourful vinaigrette stars the “Queen of Spices” with zingy lemon juice and notes of tart, sour apples from the apple cider vinegar.

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You Will Need

How to Make It

Add all your cardamom vinaigrette ingredients in a glass jar, season with some sea salt and cracked black paper.
Shake until it has emulsified (well-combined), taste and adjust seasonings according to your personal preferences.
If you find it a bit tart for our taste just add a ¼ to ½ teaspoon of your favourite sweetener such as maple syrup or honey.
Keep it in a sealed container in your fridge for up to 5 days.

Overhead view of cardamom vinaigrette ingredients with cardamom pods, lemon and salt in background. — ADD ALL INGREDIENTS TO A GLASS JAR

Shaken cardamom vinaigrette in a glass jar. — ADD ALL INGREDIENTS TO A GLASS JAR

What Can I Use It On?

Drizzle it on stone fruits such as peaches, nectarines or plums.
Great with roasted or steamed veggies such as beets, carrots, Brussels sprouts, cauliflower or broccoli.
Try it with green salads especially sturdy greens such as kale, silverbeet, or collard greens.
Makes a sensational marinade for fish, seafood, poultry or meats.

Tips and Questions

More on Cardamom

Cardamom is a seed pod in the ginger family with two main varieties green (the most popular) and black. Green cardamom can be used in both sweet and savoury recipes, while black cardamom is best suited to savoury dishes.
The pods in green cardamom are bright green with tiny black seeds on the inside. It has a sweet, eucalyptus-like aroma that will add a fresh note. It is considered to be a pungent spice because of its strong camphor-like flavour.
Black cardamom pods are larger and have a flavour that is sweet earthy with smoky undertones and a coolness similar to mint. The differences between the two mean that it is not a good idea to substitute black with green and visa-versa in your recipes.
You will find cardamom seeds in an Indian specialty shop, or you can buy it online from Herbie’s in Australia, and either iHerb or Amazon in the US. At a pinch, you can always crack open the pods and remove the seeds, but this is quite time-consuming.

How Much Dressing Does It Make?

This recipe makes one cup of dressing enough for a salad that serves 6; the nutritional information has been calculated per serving.

How Long Can I Store It For?

You can store this vinaigrette in the refrigerator in an airtight container for up to 5 days.

We Have Used It On…

Roasted Beet Salad

Recipe Card

Cardamom Vinaigrette – full of complex flavours

Cardamom is a popular spice in India and the Middle East. With a beautiful aroma and complex flavours, cardamom is the perfect addition to this vinaigrette to help liven up any salad!

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Prep Time: 5

Cook Time: 0

Total Time: 5

* Times are an estimate and will depend on your skill level

Course: Dressings & Vinaigrettes

Cuisine: Indian

Keyword: dairy-free, Easy, gluten free, vegetarian, whole30

Servings: serves*

Calories: 169kcal

Author: Anastasia Papapetros

Equipment

Glass Jar

Ingredients

Metric – Imperial

Instructions

Put all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
Taste and adjust seasonings according to your personal preferences.
Store it in a glass jar in your fridge for approximately 5 days.

Notes

*This recipe makes one cup of dressing enough for a salad that serves 6; the nutritional information has been calculated per serving.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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