What Is Cardamom?
Originating from India, Bhutan, Nepal, and Indonesia, cardamom (Elettaria cardamomum) is a close botanical relative of ginger and turmeric. Often mentioned alongside saffron and vanilla as one of the world’s most valuable spices, cardamom is celebrated for its unmistakable fragrance and layered flavor profile. Its aromatic pods appear in a wide range of dishes, from rich curries and festive rice preparations to pastries, sweets, and, perhaps most famously, traditional Indian-spiced chai.
A Spice with Deep Cultural Roots
Cardamom features prominently in historic food traditions across South Asia and the Middle East. It is a widely used and highly valued spice in Indian cuisine - in Hindi, it’s called “elaichi” - and is often referred to as the “queen of spices". Families have passed down cardamom-laced recipes for generations, using it for everyday cooking and special-occasion, ceremonial meals. It’s a favorite for both sweet and savory dishes, adding a distinct, sweet, floral, and slightly spicy aroma and flavor. The entire pod can be ground or left whole; it contains numerous small, black seeds, and the pods differ in color and size depending on the species.
There are two main types of cardamom used – black and green. Green cardamom is found most often in Nordic and Middle Eastern cuisine, while recipes in India and Asia use both green and black cardamom. Most people believe green cardamom is the “true” cardamom – it’s also the most common variety you can find. It has a strong, sweet, pungent flavor and aroma, with hints of lemon and mint. The black variety is a little smoky; it has a cooling menthol note as well. Both green and black cardamom have different culinary applications.
Green Cardamom (Choti Elaichi): This is the most common type, used in a wide array of dishes across India. Its delicate, sweet flavor is well-established in desserts like kheer (rice pudding), ladoos (celebratory sweet-treats made with ghee, spices, nuts, and sugar), and sheera (a rich, delicious, Indian sweet pudding made primarily from semolina), as well as beverages like masala chai and mango lassi. It is also a key spice in fragrant rice dishes such as pulao and biryani, and is delightful in a variety of curries, too.
Black Cardamom (Badi Elaichi / Moti Elaichi): These pods are larger, dark brown, and have a strong, smoky, earthy aroma and flavor. They are typically used in robust, slow-cooking, savory dishes such as hearty curries (like butter chicken), slow-simmered stews, and rich lentil dishes (rajma, chole), especially in North Indian cuisine. Black cardamom is rarely ever used in sweet dishes.
Common Uses and Preparations
Whole Pods: Whole cardamom pods are added to dishes at the beginning of cooking, often lightly crushed to release their essential oils, and then removed before serving. This method is common for infusing flavor into liquids, rice dishes, and gravies.
Ground (Powder): The seeds inside the pods can be ground for a more potent, immediate flavor release. Ground cardamom is used extensively in spice blends like garam masala, as well as in baked goods, dry rubs, a variety of desserts, and warm drinks.
Aromatics: Whole cardamom pods are often lightly sautéed in oil or ghee along with other spices to build the base flavor of a dish.
Traditional Ayurvedic Uses
Cardamom holds a notable place in India’s traditional medical system where it has been referenced for centuries. In Ayurvedic practice, cardamom is favored for its aromatic qualities and is regularly included in spice blends, herbal preparations, and daily cooking. Texts describe it as a warming, yet balancing spice commonly added to teas, milk-based drinks, and digestive spice-mixtures such as churnas and masalas. Practitioners of Ayurveda have historically used cardamom to complement other herbs, enhance the sensory qualities of preparations, and support ritual and seasonal routines. These uses reflect longstanding cultural and culinary traditions rather than modern scientific interpretations.
Ongoing Research and Scientific Interest
In recent years, cardamom has drawn increasing attention from researchers. Studies have examined its natural compounds, essential oils, and other characteristics to better understand its botanical profile and its historical role in traditional systems. Most of this work takes place in laboratory or experimental contexts and contributes to a growing body of knowledge about the spice, as its benefits and relevance to daily use continues to be an area of exploration. To read more about the difference between black and green cardamom, click here.
A Note on Use
This information is presented for educational and cultural purposes only and reflects traditional culinary and Ayurvedic perspectives. It is not intended to diagnose, treat, cure, or prevent any disease.
