I seriously cannot remember where I heard this but it works. A good pinch of cardamom in a recipe that has cinnamon, especially a really cinnamon forward recipe like many holiday baked goods, really pops. Makes the cinnamon flavor more bold and fresh tasting without being overpowering. It’s like a magic trick.
Bake on, comrades.
Also, I guess share some baking or cooking tricks in here.
It’s expensive, but fresh ground green cardamom is so good. A little goes a long way, though.
Edit: you have to grind it yourself in one of those cheapo coffee grinders or a mortar and pestle.
I’ve got some pre-ground I use and while not as powerful it works great for this. If you freshly grind then I would be careful with the amounts. You want the cardamom to enhance the cinnamon but not become it’s own flavor.
Though with leftover ground cardamom you can add some to coffee. Turkish coffee often has cardamom in it.
Yeah, just a touch of the fresh stuff is plenty.
I should try this since I have some mid ass grocery store coffee right now and a few bits of green cardamom sitting around.