Cardamom: Queen of Spices

Warm, sweet, and fragrant, cardamom adds a touch of luxury to both sweet and savoury dishes. From spiced chai to curries and pastries, its aroma defines global comfort cooking.

Cardamom

Elettaria Cardamomum (green cardamom)
Amomum Subulatum (black cardamom)

What is Cardamom?

Known as the “Queen of Spices,” cardamom has been prized for thousands of years for both its culinary and medicinal properties. Ancient Egyptians chewed the seeds as a breath freshener, while Greeks and Romans used it in perfumes and oils.

In cooking, it is a versatile spice, equally at home in sweet pastries and aromatic curries. Its essential oils contain cineole and limonene, giving it both a refreshing aroma and digestive benefits.

Whether cracked into chai, ground into spice blends like garam masala, or infused in Scandinavian pastries, cardamom’s unique flavour profile makes it one of the most treasured spices worldwide.

Flavour and Taste

Cardamom has a fragrant, complex flavour: sweet, floral, and slightly citrusy with a hint of spice that feels both refreshing and warm. It brings a touch of elegance and depth to dishes, brightening sweets and enriching savoury foods with its aromatic charm.

Facts about Cardamom

Where Does Cardamom
Come From?

Cardamom is native to South India and Sri Lanka, where it grows in the lush, humid forests of the Western Ghats.

Today, it is cultivated in India, Guatemala (the largest exporter), Sri Lanka, Tanzania, and parts of Southeast Asia.

Popular Varieties of Cardamom

Green cardamom

Elettaria cardamomum

Delicate, sweet, and floral; the most common type used in desserts, chai, and curries.

Black cardamom

Amomum subulatum

Larger pods with a smoky, resinous flavour, used in savoury dishes and slow-cooked curries.

White cardamom

bleached green cardamom, milder in flavour, popular in Scandinavia for baking.

FAQ

How Does Cardamom Taste?

Cardamom is intensely aromatic, with a warm, sweet, and slightly spicy flavour that blends citrus and eucalyptus notes.

What is the difference between green and black cardamom?

Green cardamom is sweet and floral, ideal for desserts and chai. Black cardamom is smoky and bold, best for savoury curries and stews.

How should I use cardamom pods?

Lightly crush the pods to release their seeds and aroma before adding them to tea or cooking. Remove pods before serving.

How do you store cardamom?

Keep pods whole and airtight in a cool, dark place. Ground cardamom loses its aroma quickly, so grind just before use.

Recipe Idea:
Cardamom Chai

Simmer 2 cups of water with 2–3 crushed green cardamom pods, a cinnamon stick, cloves, and ginger.
Add 2 teaspoons of black tea, milk, and sugar to taste.
Strain and serve hot for a fragrant, spiced tea.

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