Cardamom
Elettaria cardamomum / Amomum subulatum
Pronunciation: KAR-duh-mom
Green: sweet, floral, citrusy. Black: smoky, resinous, cooling.
Green pods bring sweet, citrusy lift; black pods add smoky depth. A tiny pod can perfume an entire pot.
SweetFloralSmokyAromaticGreat with: Cinnamon • Saffron • Coffee +
Did you know?
Cardamom is one of the world’s most valuable spices by weight-tiny pods, massive aroma.
Health benefits
- Traditionally chewed for fresh breath
- Frequent in digestion-friendly spice mixes
- Aromatic intensity helps reduce added sugar in desserts
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: Bruised pods simmered whole; seeds ground fresh for sweets and masalas.
Medicinal: Cited traditionally for breath-freshening and digestive comfort.
In food
- Chai & desserts
- Biryanis
- Stews (black cardamom)
- Rice puddings
In drinks
- Cardamom coffee
- Chai lattes
- Saffron-cardamom milk
Rituals & blends
- Festive sweets and spiced tea rituals
Origin & sourcing
- Country
- India
- Region
- Kerala & Sikkim
- Method
- Shade-grown; hand-harvested pods; low-heat drying
- Season
- Sept–Dec
- Processing
- Sorted by size and oil content; pods kept whole for freshness
- Certs
- Forest-friendly shade systems
Storage tips
Buy whole pods; crack just before use to protect volatile oils.