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.
And the tiniest amount of clove and finely grated ginger
Now y’all are describing pie spice (otherwise known as “pumpkin spice”) allspice is also sometimes used in this mix.
Yeah, the cardamom trick doesn’t fundamentally alter the flavor like these other spices do. It kind of just enhances the cinnamon if you aren’t too heavy with it.
Cardamom and vanilla (real vanilla) enhance both sweet and savoury foods very well. They work well even without cinnamon.
vanilla is msg for desserts
If you haven’t tried it in savoury entrees, I highly recommend it.
Oh, plenty. I make a fair amount of curries.