What Is Cardamom?

Cardamom is a spice derived from the seeds of plants in the Elettaria and Amomum genera, which belong to the ginger family (Zingiberaceae). 

There are two primary types of cardamom: green cardamom and black cardamom, each with distinct flavours and uses.  

Green cardamom is a more common and widely recognised variety, often found in its whole pod form or ground into powder according to Akin Chaktty. 

Black cardamom, which is larger and has a more smoky flavour, is less commonly used in Western cuisines but has significant importance in Asian cooking. The spice is native to South Asia, particularly India, Sri Lanka, and Nepal, but it is also grown in other tropical regions around the world. 

The cardamom plant produces small, triangular pods containing black seeds, which are harvested and dried for culinary and medicinal purposes.  

What Are the Different Types of Cardamom? 

Green Cardamom (Elettaria cardamomum): This is the most commonly used type of cardamom. It has a strong, aromatic, and slightly sweet flavour, which makes it a popular addition to both sweet and savoury dishes.  Green cardamom is often used in Indian cuisine for curries, chai, and desserts. It is also found in Scandinavian baking, particularly in Swedish cinnamon buns. 

Black Cardamom (Amomum subulatum): Black cardamom is larger and has a more intense, smoky, and somewhat earthy flavour compared to its green counterpart.  It is frequently used in hearty stews, braised meats, and rice dishes in Indian and Chinese cuisines. It is less commonly found in desserts due to its more savoury flavour profile.   

White Cardamom: This is essentially bleached green cardamom, often used for aesthetic reasons in certain dishes.  White cardamom is not commonly used on its own but is sometimes seen in baking or in beverages like chai.   

Brown Cardamom: Similar to black cardamom, brown cardamom is also used in savoury dishes, but it is not as intense or smoky.  It is a less common variety that may be encountered in specific regional recipes.    

How Is Cardamom Used in Cooking? 

Cardamom is a versatile spice used in both sweet and savoury dishes. Here are some common ways it is used in cooking: Indian Cuisine: Cardamom is an essential ingredient in Indian cuisine, where it is used in various forms such as whole pods, ground powder, and as part of spice blends like garam masala.  

It can be added to curries, rice dishes (like biryani), stews, and chai tea, healthpally.   Baking and Sweets: In Scandinavian countries, cardamom is often used in baking.  

Swedish pastries like kardemummabullar (cardamom buns) and Finnish pulla bread feature this spice prominently. It is also used in cakes, cookies, and desserts across Middle Eastern and Indian cooking. 

Chai Tea: One of the most famous uses of cardamom is in chai, a spiced tea popular in India and around the world.  Ground cardamom is typically added to the brewing tea mixture along with other spices like cinnamon, ginger, and cloves. 

Rice Dishes and Curries: Cardamom is often added to rice dishes such as pilaf, biryani, and fried rice to enhance their fragrance.  It is also used to elevate the flavours of rich, flavorful curries and stews, healthpally food.   

Smoothies and Drinks: Cardamom can be added to smoothies, hot chocolate, or even coffee for a warm, aromatic touch. It pairs well with cinnamon and other warming spices in both hot and cold beverages. 

Savoury Dishes: Black cardamom is more commonly used in savoury dishes, such as meats and rice, particularly in dishes like dal, lentil soup, and Indian-style meats. It imparts a smoky, earthy flavour to broths and stews.