Cardamom Green

Various dishes, both savory and sweet, are spiced with cardamom. It is frequently used in Swedish, Arabic, Middle Eastern, and Indian cuisine. There are two varieties, and it can be consumed as whole pods, seeds, or ground. Cardamom can be found in hot drinks like masala chai and Turkish coffee as well as in the garam masala spice blend that is used to season meat and vegetable dishes.

What Is Cardamom?

A variety of plants in the ginger family produce the seed pods used to make the spice cardamom. Cardamom pods are triangular in cross-section and spindle-shaped. Although the cardamom pods contain a variety of seeds, the whole pod can be used whole or ground. Small and black in color, the seeds vary in size and color depending on the species.

Varieties of Cardamom

The two primary varieties of cardamom are black and green, with white cardamom being a bleached variation of green cardamom. The type of cardamom most frequently used in Nordic and Middle Eastern cuisine is green, although Indian and Asian recipes frequently specify whether to use green or black cardamom.

GTrue cardamom is reen cardamom (Elettaria cardamom). This is the variety that is most frequently sold in the supermarket's spice section. Although it excels in savory dishes as well, it is the best option for sweet dishes. White cardamom, which has been bleached, has a milder flavor. It is cultivated in tropical regions like Costa Rica, Malaysia, and India.


The Amomum subulatum, or black cardamom, contains bigger, dark brown pods. It has a smokey component that makes it more suitable for savory foods, but southern India often uses it in sweet dishes. In the eastern Himalayas, it is cultivated.

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