The Vanilla Extract Swap That Adds A Touch Of Spice To Your Cakes

What is cardamom extract and how do you use it?

Cardamom is a seed pod obtained from various plant species, typically ground into a fine powder or used whole. It is a staple in South Asian, Middle Eastern, and Southeast Asian cuisines; if you enjoy chai tea or garam masala, cardamom is a key ingredient. There are two main types of cardamom: green (harvested when young and herbaceous) and black (harvested later and dried over a smoky fire). Here, we focus on green cardamom, a less common spice that can elevate your cooking.

The extract is produced similarly to vanilla extract: pods are soaked in an alcohol solution for several days or months, allowing the oils and phenols to be extracted. The result is a flavorful, aromatic tincture that can be used sparingly to enhance dishes or simplify cooking. Some recipes may call for ground cardamom seeds instead, which requires removing the seeds from the green pods and grinding them finely. However, the extract is often a convenient alternative, as it blends effortlessly into frostings or creams without altering their texture, making it a preferred choice for some cooks.

Swapping vanilla out for cardamom

The substitution is straightforward, as it uses the same measurements from the recipe. We experimented with a vanilla cake recipe that required a generous tablespoon of extract, making it ideal for comparisons. Various cakes and buttercream frostings featured real vanilla extract (a specific variety of vanilla) and cardamom extract sourced from the spice company Burlap & Barrel. Three individuals conducted a blind taste test, evaluating aroma, flavor, and overall impression.

The differences were apparent right from the start. Vanilla, being dark brown, imparts a subtle yellow or sepia hue to both the batter and frosting. In contrast, cardamom extract is clear and nearly colorless. In terms of aroma, vanilla had the classic scent of vanilla, while cardamom brought forth grassy and fresh notes, accompanied by a mineral quality. The taste test results were unanimous and unexpected: cardamom emerged as the preferred choice. It was perceived that cardamom made the recipe feel slightly lighter and fresher, whereas vanilla contributed a touch of perceived sweetness and density. In both instances, the flavor distinctions were subtle unless tasted side-by-side. If you're making a substitution out of necessity, it's unlikely anyone will notice unless a vanilla aroma is specifically required.

Cardamom extract can also enhance buttermilk pancakes, pumpkin bread, and more, yielding excellent results. Just ensure that you choose a cardamom extract formulated for baking, rather than a health supplement. Besides the previously mentioned brand, you can also find extracts from Silver Cloud and Saena Baking Co. Similar to vanilla extracts, you may discover a personal favorite among them.