cardamom, coriander, clove chicory
1 pod = 1/6 teaspoon ground
You can use a combination of cinnamon and coriander. Mix about 2 parts cinnamon to 1 part coriander and then measure the mixture as you would the cardamom.
Yes, just reduce the amount you use.
Coriander is cilantro seeds so I would use cilantro
If the recipe calls for coriander seeds, cumin and caraway seeds are good substitutes. If the leaves of coriander is what is required for the recipe, this is also known as cilantro. In this case, fresh parsley can be used as a substitute.
Vietnamese coriander is very much like cilantro and makes an excellent substitute as does coriander and parsley
Chili powder Cumin Celery salt Cinnamon Coriander Cardamom Cayenne Pepper
Cumin Coriander Cardamom Cinnamon Cloves Chives Caraway Cayenne Chervil Chili Powder Cilantro Curry
I think allspice is a good substitute, and if not that then maybe nutmeg.
parsley. Specifically, Chinese parsley or cilantro . For ground dried coriander, maybe just a wee touch of cloves or some Basil leaf.
Nothing, black cardamom has a distinct flavor all its own. I was in the process of making my very first chicken biryani and discovered I forgot to pick it up. I too went on line and discovered this website stating not to substitute this for another kind. so now I am off to get my black cardamom. Cut and paste the link below for more info. http://www.islandfoodie.com/cardamom.htm
garlic , ground pepper, ginger ,onion, cardamom, yogurt, nutmeg, lemon juice, cinnamon , coriander, cayenne pepper, cumin,turmeric
check out www.cdkitchen.com/features/tip/249/cardamom-substitute - and no, that "m" at the end is not a typo - this site will explain
Coriander is an herb that has two primary forms: leaves and fruit. The leaves are typically sold as an herb called cilantro in the United States and the fruit is typically sold as whole coriander seeds or ground coriander. The flavor of the leaves is very different than the flavor of the fruit and I would not recommend substituting one for the other. Cilantro is typically used in Mexican cuisine and Coriander is typically used in Indian cuisine. It is one of the ingredients in garam masala for example. If you can't find fresh cilantro, you could substitute parsley. The flavor would not be the same but it is a better choice than using ground coriander seeds.
Grab a bowl, mix cumin, coriander, cardamom, pepper, cinnamon, cloves and nutmeg into it. Place mix in an airtight container and store in a cool, dry place.
Coriander substitution - if a recipe calls for fresh coriander and you don't have it, substitute 1 Tbs chopped fresh coriander leaves with:1 Tbs chopped frehs parsley leaves1 Tbs chopped frehs tarragon1 Tbs chopped fresh dilIf a recipe calls for coriander seeds and you don't have them, substitute 1 tsp coriander seed with:1 tsp caraway seeds1 tsp fennel seeds1 tsp cumin seeds1/2 to 2/4 tsp cardamom seedsSince cilantro is the same thing as coriander why not use it as the substitute?AnswerNeither of the above substitutions would in my opinion taste like coriander, though the second one is probably better. Coriander has a mild floral flavor, like a cross between citrus and sage. I would probably try a combination of lemon zest and sage.In any case, the quantities called for above would be way too strong - cumin for example is probably 5-10x stronger, so if you substitute 1 to 1 you're going to ruin your dish.Also, coriander tastes nothing like cilantro, though they are from the same plant. Coriander is the seed, cilantro is the leaf, so there is no such thing as fresh coriander leaves.Another SolutionBut first, the reason that you would not use cilantro instead of coriander is that you don't want the flavour, no matter how it is spelled. Some of us have an immediate revulsion for the flavour of fresh coriader leaves. Something to do with a different chemical reaction in the mouth to what most people have. Unfortunate for me because I love most cuisines which heavily feature the herb - Mexican, Indian, Thai particularly.My solution is not to replicate the flavour exactly but to give a dish a similar feel and freshness so I am using...The same total amount of herbs in the following proportion - 1/2 fresh mint and 1/2 flat parsley.The only problem with this is if the recipe also calls for fresh mint already and then you'll be overdoing the mint. Am open to any other suggestions as well.
The blend varies according to the maker, but consists of various combinations of allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds or peppercorns.
Cardamom is a pretty unique spice related to curry. Hard to duplicate, but a mix of cinnamon and nutmeg may get you in the ballpark. A touch curry may help for that missing "body"AnswerAccording to CDKitchen, you can use "ground cinnamon, nutmeg, ginger, coriander seeds, or mace." Please refer to the Related Link below.I know the original taste and this is pretty close.Not really, cardamom is a unique spice. - The plant (elettaria cardamomum) from which the seed pods used to made the spice are taken is the only (known) species in its genus. So it is considered to have no substitutes.- It is related to ginger. So depending on your recipe a little ginger may substitute. Variations include mixing small amounts of the following with ground ginger: ground cinnamon, nutmeg, coriander seeds or mace - depending on what you have, and which of these flavors you think will work with the recipe you're considering.- If it makes any difference - I don't care much for cardamom personally, and since it's one of the most expensive spices to buy, I usually use ginger and cinnamon instead - Though many cooks would want to clarify that it is unique and you should try it for yourself to decide.
cardamom has a very strong taste and is more of a craving. No, you can not be addicted to cardamom. It is just a craving.
Cumin seeds can be substituted with coriander seeds. It will yield a different taste, but it will complement the savory flavor.
In hindi,cardamom is known as elaichi.
No. Cardamom is fine to eat.