How it's used
Used in baking, curries, and teas.

Fragrant spice with a complex sweet-spicy flavor.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in baking, curries, and teas.
Add to ginger or turmeric blends for aromatic synergy.
Try it in the kitchen
A hearty mango-cardamom breakfast jar with soy yogurt, silken tofu, oats, chia, wheat germ, pistachios and lime.
Open recipePumpkin-spice overnight oats with ground coffee, a cool soy-yogurt latte-foam ripple and roasted edamame crunch.
Open recipeA saffron-cardamom mung and millet kheer with cool soy yogurt, vivid mango-lime purรฉe and toasted almond-hemp-goji crunch.
Open recipeThick, cardamom-scented smoothie bowl with a silken tofu and frozen mango base, topped Persian-style with pomegranate, raspberries and date syrup.
Open recipeA warm Persian-spiced nut and seed mixture with dates and mulberries, served over a cool silken-tofu and soy-yogurt cream.
Open recipeWarm cardamom apple and dates under a tahini, sesame and oat crumble, served against cold lemony tofu-yogurt cream.
Open recipeNutrition notebook
Calories
265kcal
Protein
10.8g
Carbs
40.5g
Fat
6.7g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.