Swedish Cardamon Bread Recipe on Food52 (2024)

FAQs

Is cardamom good in baking? ›

Many Indian and Indian-inspired dishes call for cardamom, including curry dishes, Kheer (Indian rice pudding), and chai. Indian spice blends such as garam masala also feature cardamom. You'll also find cardamom adds warmth and depth to baked goods such as cookies, bread pudding, and even cheesecake.

Gáhkku is a traditional Swedish flatbread originating from the Sámi peoples. In the past, this chewy flatbread was prepared with readily available ingredients such as flour, salt, and milk or water. Nowadays, it's usually enriched with yeast, oil or butter, and light sugar beet syrup (ljus sirap).

Cardamom is not native to Sweden, but it has become an integral part of Swedish cuisine. During the Middle Ages, traders brought spices from the East to Sweden, and cardamom was one of them. Over time, cardamom became a staple in Swedish baking and cooking, especially in sweet dishes like these buns.

Pregnancy: Cardamom is commonly consumed in foods. But it is possibly unsafe to take larger amounts of cardamom as medicine when pregnant. There is concern that cardamom might cause a miscarriage. Breast-feeding: Cardamom is commonly consumed in foods.

7. Blood Thinning. Cardamom may increase the risk of bleeding in people who take anticoagulant medications because it appears to have blood-thinning properties, according to the Memorial Sloan-Kettering Cancer Center. Examples of anticoagulants include warfarin, clopidogrel, and aspirin.

You'll find dense wholegrain breads are particularly popular in the Nordic countries. They are most commonly served topped with gravad lax , prawns or hard-boiled eggs with a big sprig of dill. Also served for breakfast with a selection of sliced cheese, cold meats and pate.

Many eat porridge ( mostly oatmeal), typically with milk and jam, applemash, fruit or berries. Many eat yoghurt ( either natural or flavored) or fil ( Cultured buttermilk), with cereal, fruit, berries or jam. Many eat sandwiches, with a variety of toppings; cheese, eggs and various cold cuts are all common.

Sweden's national cake – if there were such a thing officially – is the princess cake ('prinsesstårta'). This globe-shaped layer cake is a well-balanced affair, consisting of a light-as-air sponge cake base topped with vanilla pastry cream and lashings of fluffy whipped cream.

Culinary archaeologist Daniel Serra, who co-wrote the book An Early Meal – a Viking Age Cookbook and Culinary Odyssey, believes that cardamom first became of interest in Scandinavia in the 13th Century for both its medicinal and culinary use, as documented in the old cookbook Libellus de Arte Coquinaria.

The cardamom buns are the other version of the Swedish cinnamon buns and the recipe is basically the same except for the fact we use a different spice in the recipe. The traditional recipe involves one single dough that requires yeast and as a result you need to let the dough rise for a while before using it.

What ethnicity uses cardamom? ›

The seeds are ground with a mortar and pestle, then added to South Asian foods such as curry and chai. Cardamom is a characteristic ingredient in Middle Eastern cuisine as well. It also figures in pastries, especially in the Scandinavian countries, where it is also used as a flavouring for coffee and tea.

If cinnamon is used in fall baking, then think of cardamom as its brighter, spring counterpart. Cardamom tastes of warmth while slightly peppery and with hints of fruit, pine, and citrus. It pairs well with light and fruity recipes as well as chocolate and coffee.

Cardamom has a unique and distinctive flavor. It's challenging to describe but has peppery, piney, eucalyptus, and menthol-like notes, but the taste of cardamom is also floral with hints of citrus. This blend of sweet, peppery, pungent, and aromatic flavors actually makes it an incredibly versatile spice.

Cinnamon contains higher carbohydrate and fiber contents, whereas cardamom has more fats and proteins. Cardamom is richer in minerals than cinnamon. But cinnamon has high levels of calcium. Cinnamon contains vitamin B complex and vitamins K, E, and A, whereas cardamom has more vitamin C content.

If your recipe calls for whole pods, lightly toast them in a pan over medium heat until they're aromatic, and remember to take them out before serving. Other recipes will call for the seeds—break open the pods and grind them up yourself for the best flavor.