Green Cardamom (Hindi: Elaichi) is elettaria cardamomum, a plant in the ginger family. The spice is the small green pod holding black, sticky seeds.
Origin and history
Native to the Western Ghats in southern India, especially Kerala. Cardamom was traded across the ancient world and was known to the Egyptians and Greeks. Guatemala is now the world’s largest producer, while India remains a major grower and consumer. It is often called the “queen of spices”.
Flavor and how to use it
Sweet, floral and cooling, with notes of lemon and mint. Used in chai, rice (pulao and biryani), desserts like kheer, and garam masala. Crush the pod lightly and add whole, or grind the seeds.
Buying and storing
Keep the pods whole in an airtight container. Ground cardamom fades quickly. Black cardamom is a different, smoky spice and is not interchangeable.
In kitchens and traditions
Cardamom is known as the “queen of spices”. The green pods grow on a plant in the ginger family, mostly in Kerala, Karnataka and Guatemala. Guatemala is now one of the world’s largest producers. In the Arab world, cardamom is stirred into coffee, and a hospitable host will pour cardamom coffee for guests.
In Scandinavia, cardamom is baked into buns and pastries, and in India it flavors chai, rice pudding, kulfi and biryani. Black cardamom, a different species with a smoky flavor, is used in savory North Indian dishes. Cardamom is expensive because the pods are hand-picked and the plants need shade and humidity.
Good pairings and ideas
- Crush a pod and add to tea or coffee.
- Add pods to rice, pulao or biryani.
- Use ground seeds in cakes, cookies and rice pudding.
- Add to whipped cream or yogurt with honey.
Frequently asked questions
What is the difference between green and black cardamom?
Green cardamom is sweet, floral and minty. Black cardamom is larger and smoky, used mostly in savory dishes.
Should I eat the pod?
The husk is not usually eaten. Remove it, or open the pod and use the seeds.
How do I grind it?
Remove seeds from the pods and grind in a mortar or spice grinder.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
Recipes that use it
Photo credit: Karyna Panchenko on Unsplash.