This is likely my favorite of spices. It has often been a conundrum of CardamoM vs CardamoN; but it turns out either is correct as a result of Nordic translation. What is also a bit bizarre to me, is that it is so prevalent in Scandanavian baking, but it is actually grown from large bushes in Sri Lanka or Guatemala. So how the hell did it migrate all the way to Sweden? I also was not aware there are two varieties, the common black cardamom and also the very expensive and rare green cardamom.
Since I am heavy into my holiday baking, one of my traditions to roll out is my braided Cardamom bread. It takes hours to raise, divide and swirl, but it is always a mastery of baking and tastes incredible. I will take it on sometime after the Christmas Cookies.
I am basing this post off a wonderful BBC offering talking about 'Fika' or a Swedish coffee break. The article talks about Lucia buns, just celebrated on Dec. 13th made with saffron, raisins and almonds. It also makes reference to Semlor buns which feature caraway. But the ultimate favorite flavor is cardamom which has evolved into fine Scandinavian pastries.
It refers to a craze over the last 30 years, where bakeries are outputting huge numbers of pastries on a daily basis rather than consumers baking at home. I would guess this is because of the time and effort needed for this craft. It then notes a plethora of other uses for it in certainly cookies & spice cakes, but also in porridge (who knew anyone really ate that?) as well as wines & ales. As I pointed out above - it is the third most expensive spice globally so there is that. Thank goodness locally for Penzeys spices.
The heart of this conversation is the or kardemummabulle (Cardmamom Bun.) They talk about it being a parallel to what would be a croissant in France. Layers of butter and yeast that rise, a crust of caramelized sugar and the airy and fragrant spice of warm cardamom. The recipe listed sounds just as laborious, with a bread, a filling, a glaze and much time spent allowing it to raise between. But the pictures and recipe included are piquing my interest and I'm now wondering if I should maybe make a slight baking detour this year???
