Cardamom is not considered to be bitter. In fact, it has a strong and unique taste that is often described as being sweet and spicy with hints of citrus and mint. The flavor profile of cardamom is complex and multifaceted, making it a highly sought-after spice in culinary applications.
When it comes to the different varieties of cardamom, both green and black cardamom have their own distinct aromas and flavors. Green cardamom, which is the most commonly used variety, has a fresh and aromatic fragrance. It has a slightly sweet taste with a touch of warmth and a hint of floral notes. It is often used in both sweet and savory dishes, adding a delightful and fragrant flavor.
On the other hand, black cardamom has a more smoky aroma and flavor. It is often described as having a deeper and more intense taste compared to green cardamom. Black cardamom is commonly used in savory dishes, particularly in Indian and Asian cuisines, where it lends a rich and earthy flavor to curries, stews, and spice blends.
The bitterness is not a characteristic of cardamom. Instead, it is known for its pleasant and aromatic qualities that can enhance the taste of a wide range of dishes. It is important to note that the intensity of cardamom's flavor can vary depending on how it is used and the amount that is added to a recipe. As with any spice, it is best to start with a small amount and adjust according to personal preference.
In my experience as a sommelier and brewer, I have used cardamom in various ways to enhance the flavor of beverages. It pairs wonderfully with coffee, adding a subtle sweetness and complexity to the brew. I have also used cardamom in the brewing process of certain beers, where its aromatic qualities can complement the other ingredients and create a well-balanced and flavorful beverage.
To summarize, cardamom is not bitter but rather has a strong, unique taste with a highly aromatic fragrance. It is not only a valuable spice in cooking but also a versatile ingredient in beverages. Its flavor profile adds depth and complexity to dishes and is highly prized in culinary circles.