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.
Steep them in your fats
OK, they’ve been resting on my belly for a couple hours now. What next?
I’ve always been a pod-opener-seed-grinder when using cardamom in baking, are you doing cardamom infused fats in your recipes instead? Seems like a good idea and way less effort.