Grinding Cardamom

Cardamom is the headline flavour in kardemummabullar, so its quality matters more than almost anything else in the bake. Pre-ground cardamom from a jar loses its volatile aromatic oils quickly and fades to a flat, dusty note within weeks of opening. Grinding fresh from whole green pods just before baking gives a brighter, sweeter, more complex perfume that carries through the enriched dough and reinforces the almond filling. Split the pods, tip out the small dark seeds, and grind them to a fine powder in a mortar and pestle or a spice grinder, discarding the papery husks. Because freshly ground cardamom is noticeably stronger than the pre-ground equivalent, start a touch under the stated quantity and adjust to taste.