I love cardamom – white, green, black!
And I love making extracts – case in point, la extrait de vanille!
And the perfect opportunity to make cardamom extract showed up – Icelandic Ástarpungar.
It’s really simple, and you can get the most out of the seeds by making syrups once they’ve flavored the extract.
Recipe #1 – Cardamom Extract
2 tablespoons whole, green cardamon pods
250 + ml clear vodka
2 tablespoons white, granulated sugar
Directions
Step 1 – prepare a clean jar
Step 2 – put the cardamom pods in a spice mill and pulse until the pods are broken down, and smell fragrant
Step 3 – add the crushed pods to a jar, top up with the vodka, and add the sugar. Shake well so the sugar dissolves.
Step 4 – allow to sit for 2 days, sources say after this, it becomes bitter
Recipe #2, 3 or simply Bonus Recipes
- Syrup 1 | Clear = with the left over seeds, make a syrup by combining them with 1 cup of water, 3/4 cup of sugar. Bring to the boil, reduce the heat and allow simmer until slightly reduced, a touch glossy, and thicker. Remove from the heat, allow cool a bit, and strain into a clean jar – reserving the seeds
- Syrup 2 | Cloudy = put the “syrupped” seeds in a blender. Add a cup of water, and process until fine and aromatic. Put the mixture into a pot, add 3/4 cup of sugar. Bring to the boil, reduce the heat and allow simmer until slightly reduced, a touch glossy, and thicker. Remove from the heat, allow cool a bit, and strain into a clean jar. Now you can discard the spent seeds
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