Experimenting and tasting in the pastry, which has become a real passion for me, I have been discovering new flavors and scents, and one that has pleasantly me is CARDAMOMO.

It is a spice from southern India, but it also grows in Guatemala, Nepal and Vietnam. Its use is not so common, pobably because its production is not simple and therefore its cost is very high. It is a spice with a very aromatic flavor, we could compare it with mint, and it can be used in dishes and in pastries.

But in addition to all the aromatic benefits it  provides in the kitchen, it also has many properties, as the regulatory action on blood sugar levels, and others like:

  • Antioxidant and anti-carcinogenic power
  • Contains a substance called CINEOL, which helps detoxify the liver and control liver secretions
  • It has anti-inflammatory properties
  • It is a natural expectorant, helps to fight cough, bronchitis and asthma, due to its anti-inflammatory and antiseptic properties.
  • It increases the appetite due to its content of orexigen,
  • It is a stimulant of the nervous system, and is recommended in cases of depression and fatigue
  • Helps reduce bad breath

You can use it in soups or stews where rosemary or thyme are used. And in confectionery and bakery as well but milled. To make the most of its flavour and aroma, the pods need to be broken and use the grains inside. The pod can be placed in the sugar bowl and will give a amazing touch to the sugar.

And as you know my specialty is baking and pastry. I share with you the following recipe

Coffee and cardamom biscotti


2 cups of almond flour
1/4 cup of monk fruit (for diabetics or ketogenic diet) or demerara sugar
1 teaspoon baking powder
2 eggs
2 tablespoons of butter
1 teaspoon of concentrated coffee
1/2 teaspoon cardamom powder


Preheat the oven to 250°C/350°F
Mix almond flour, baking powder, cardamom and sugar in a bowl
In a bowl, beat the eggs and coffee with a fork and add the mixture to the dry ingredients and mix.
On a tray with baking paper, form a rectangle 2 cm high, 10 cm wide by 19 cm long.
Bake for 30 minutes until golden, remove from oven and let cool for 60 minutes, cut with a sharp knife, so that the dough does not break, about 12 rectangular pieces and place back on the tray.
Bake again at 150°C/300°F, 15 minutes on each side. Once baking is complete on both sides, turn off the oven and let cool inside with the oven door half open.
If you wish, you can put dark chocolate on one side of the biscotti.

Translated with www.DeepL.com/Translator (free version)

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