What is cardamom?

The first time I cooked with cardamom, I had no idea how powerful it was. I tossed a few green pods into a simmering pot of chai, and within minutes, my kitchen was filled with an intoxicatingly warm, citrusy, and slightly spicy aroma. I quickly learned that cardamom is one of those spices where a little goes a long way, and once you start using it, you’ll wonder how you ever lived without it.

Where Does Cardamom Come From?

Cardamom comes from the seeds of plants in the Zingiberaceae family, making it a close relative of ginger. It thrives in tropical climates, with the best varieties grown in India, Guatemala, and Sri Lanka. The spice comes in two main types: green cardamom (Elettaria cardamomum), known for its bright, floral notes, and black cardamom (Amomum subulatum), which has a smoky, earthy depth. Both add unique dimensions to dishes, from sweet pastries to rich curries.

What Does Cardamom Taste Like?

If you’ve never tasted cardamom, imagine a combination of citrus, mint, and spice all rolled into one. It has a warming, slightly sweet flavor with an unexpected depth that lingers on your tongue. Green cardamom is lighter and more delicate, perfect for desserts and teas, while black cardamom carries a smoky, almost resinous taste that pairs well with savory dishes.

How Do You Cook With Cardamom?

Cardamom is incredibly versatile. I love adding it to baked goods, where it lends a fragrant warmth to cookies, cakes, and even homemade granola. In savory cooking, it shines in spice blends like garam masala, where it complements bold flavors in Indian and Middle Eastern dishes. It also works wonders in drinks—whether steeped into chai, blended into coffee, or mixed into cocktails for an exotic twist.

Why Is Cardamom So Expensive?

If you’ve ever balked at the price of cardamom, there’s a reason for its cost. The pods must be hand-harvested at just the right moment to preserve their essential oils, and the drying process requires precision to maintain their signature aroma. Since cardamom grows in limited regions and has such labor-intensive processing, it remains one of the most expensive spices in the world—second only to saffron and vanilla.

Types of Cardamom

Cardamom comes in two primary varieties: green cardamom (Elettaria cardamomum) and black cardamom (Amomum subulatum). Green cardamom is the most common and widely used, known for its bright, citrusy, and floral aroma. It’s a staple in both sweet and savory dishes, from Scandinavian pastries to Indian curries. Black cardamom, on the other hand, has a smoky, earthy flavor with hints of camphor, making it perfect for hearty stews and spice rubs. There’s also white cardamom, which is simply bleached green cardamom, often used in Scandinavian baking for a milder flavor. Each type of cardamom brings its own unique character to dishes, making it one of the most versatile spices in the world

How Do You Store Cardamom?

Like all spices, cardamom’s potency fades over time, so proper storage is key. Whole pods retain their flavor much longer than pre-ground cardamom, which quickly loses its essential oils. I always keep my pods in an airtight container in a cool, dark place, grinding them fresh when needed to get the most intense aroma and flavor.

Final Thoughts

Cardamom is one of those spices that elevates any dish it touches. Whether you’re using it in a comforting cup of chai, a fragrant curry, or a delicate pastry, it brings an unmistakable warmth and complexity. If you’re just starting to explore its magic, I recommend trying it in a simple recipe—perhaps a spiced tea or a buttery cookie. Want to learn more about spices and how to use them? Check out our other ingredient guides and follow us on social media for more cooking inspiration!