Coffee with cardamom — a perfect pairing

Cardamom, often called the queen of spices, has many traditional uses in cooking and is especially well known as a coffee addition. It brings a distinctive flavour and a rich, spicy aroma. Coffee with cardamom is gently sweet in character, warming and invigorating. How can you make the most of this combination?

Cardamom has been valued for thousands of years. Associated with India and Sri Lanka, the plant produces aromatic pods containing small seeds. In ancient Egypt it was used in perfumery, while Greek traditions included medicinal and culinary uses.

Traditional remedies have used cardamom for appetite and digestion and in preparations associated with breathing or general wellbeing. These historical uses should not be confused with proof that a cardamom coffee treats stomach pain or asthma.

As a spice, it is wonderfully versatile: use it in sweet dishes, fruit salads, coffee and tea, or marinades for meat and fish.

Its aroma has a gentle sweetness, while the flavour is intensely spicy. It is especially appealing in coffee during autumn and winter, bringing warmth to the sensory experience and highlighting the drink's character.

Which form should you add to coffee?

You can buy whole cardamom or ground cardamom. We particularly recommend whole pods or seeds, crushed or ground just before use.

They retain more of their natural aroma, letting you enjoy a fresh, pronounced spice flavour. Preparing them takes a little more effort, but the result is worth it.