Swedish Cardamon Bread Recipe on Food52 (2024)

FAQs

Why do Scandinavians use cardamom? ›

In Scandinavian culture, cardamom often represents comfort and home and family and holiday treats–similar to how we in the U.S. view cinnamon, perhaps.

Pulla is also common in the Upper Peninsula of Michigan and Northern Ontario, areas in the United States and Canada which have large Finnish populations. There it is also commonly known as nisu, an old Finnish word still in use with the same meaning in some dialects, despite originally simply meaning 'wheat'.

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.

Cardamom buns, kardemummabullar in Swedish, have a long history in Sweden and are a popular pastry enjoyed throughout the country. The exact origin of cardamom buns in Sweden is unclear, but it is believed that they were introduced by German bakers who came to Sweden in the 17th century.

However, some 95% of cardamom produced in India is for domestic purposes, and India is itself by far the most important consuming country for cardamoms in the world.

You'll also find cardamom adds warmth and depth to baked goods such as cookies, bread pudding, and even cheesecake. At some point, cardamom made its way to Scandinavia, where it is now widely used in baked goods, such as Finnish Pulla and Julekaka (a Norwegian Christmas bread).

Over a thousand years ago traders carried cardamom along the spice routes from India and eventually made its way through Constantinople brought by the Vikings to Scandinavia where it became very popular among the Finnish and Swedish in baking bread and pastries.

Different regions of Finland developed their own slightly different versions of the rye bread, but without any doubt, this is the most famous and beloved type of bread all over the country. In 2017, Finland is celebrating its 100th anniversary, and rye bread was voted the country's national food!

Traditional Eastern Finnish rye bread is called limppu. The closest translation to English would be "loaf" (although limppu is always round and bulbous, while rectangular loaves are available). This bread is dark, sour in taste, dense, heavy and comparatively dry.

Cardamom is a Swedish secret in cakes and other baked goods. Meatballs become Swedish when they take on a hint of nutmeg. Some cooks use allspice too, or in place of the nutmeg.

What is the best cardamom in the world? ›

Emperor Akbar's - Premium Quality Cardamom

Because of their multiple uses and benefits, cardamom pods of different sizes are used in different applications. That is why Emperor Akbar Cardamom is graded by size.

It's important to note that there are different types of cardamom, and it's the green cardamom that is used in nearly all Swedish (and Norwegian) recipes.

Known as the Queen of Spices, green cardamom (Elettaria cardamomum) originated in southern India's rain forests in a region now known as the Cardamom Hills. The perennial bush, a member of the ginger family, produces shoots at the plant's base that are picked when they're just ripening and then dried.

Origins. Roman spice traders introduced the Sri Lankan cinnamon spice to Europe. The spice later began to be used in Swedish pastries, with the modern kanelbulle ( lit. ''cinnamon bun'') being created after the first world war.

Cinnamon has been used as a flavouring in cooking for a long time. History books tell us that Gustav Vasa was a big fan and ambassador of cinnamon and he made sure that the Swedes had access to this delicious spice. He imported massive amounts of cinnamon for his wedding for everyone to enjoy.

About 1,000 years ago, the Vikings found cardamom in the bazaars of Constantinople and introduced it to Scandinavia. Today, Swedes consume 60 times as much Cardamom as Americans do and 18 times more per capita than the average country, including it in mulled wines, fresh pastries, and stewed fruits (Rae).

Swedish cookbook author Johanna Kindvall says that many Swedes believe the Vikings brought cardamom to Scandinavia, having encountered the spice in the bazaars of Constantinople (today's Istanbul) about 1,000 years ago.

Cardamom is a widely used spice in Swedish food. It is used to scent doughs, add flavour to poaching liquids and as a flavouring in drinks. Apparently the Scandinavians are second only to the Arabs in their hunger for cardamom!