The first time I used Cardamom (FA) it blew my head off! I became obsessed with a flavor description and why it did this to me. The first and foremost discovery in my search was mint! I am highly sensitive to menthol and can sense it like a shark senses a drop of blood in the ocean. Looking at its chemical composition I found molecular structures relating to these flavors:
- Cajuput, pine and petitgrain oils
- Bay, wild thyme, ylang ylang
- Eucalyptus, balsam, water fennel
And then there is heptane (used as a test fuel component in anti-knock test engines). No wonder it blew my head off!
Now that I better understand this strange and exotic spice I’m going to put my big girl pants on and muster up the courage to try it again (at a percentage my taste buds will understand). As a matter of interest, cardamom is among the 3 most expensive spices in the world. In the order of highest price: Saffron, Vanilla, Cardamom.
For more information I took much of my notes from here: