Very easy and very strong so be careful
I use cardamom and mace powder in my recipes quite often. It’s so easy to make that I almost decided not to write a post about it. Still, this cardamom and mace powder recipe is a good one to have on hand so I wrote it all down for you.
Cardamom and mace powder has a powerfully distinct flavour. You never want to use very much. A pinch will often do the job. Put too much in your curry or in your tandoori marinades and you’ll probably wish you hadn’t.
So with that warning in mind, here is the recipe. I rarely make as much as you see in the photos as the spice blend should only be kept for a couple of weeks. After that, it begins to lose a lot of flavour.
If possible, you will want to use a good quality spice grinder like the Waring one I use. Even then, you will need to pass the ground spices through a fine strainer for best results.
Grind the roasted spices
You will still need to pass the ground spices through a fine strainer for best results.
I recommend getting a good spice grinder. I use a Waring.
All done. Store for up to two weeks in an air tight container in a dark location.
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Cardamom & Mace Powder
Ingredients
- 1 Heaping tablespoon green cardamom pods
- 3 large pieces of whole mace
Instructions
- Heat the spices in a dry frying pan until fragrant.
- Remove from the heat and allow to cool.
- Place in a spice grinder and grind until very fine.
- For best results, run through a fine strainer
- Store in a cool, dark location in an air tight container for up to two weeks.
Worth a mention: I was sent the Waring spice grinder featured here by Nesbits to use in my recipes. I highly recommend it. The crepe pan I use for roasting my spices was supplied by my friends at Le Creuset. Again, I recommend getting one! They are great for making dosas too.