Discover the Best Cardamom Spice: Uses, Benefits, and Recipes

Cardamom Spice from Ceylon is famous the world over for its superior aroma and flavor. The aroma and flavor of spices grown in Ceylon were the magnets that drew foreigners to this exotic island—first the Arabs, then the Portuguese, the Dutch, and finally the British, who made her a colony of their far-flung empire. Ceylon’s tea and spices stand in a class of their own in flavor and fragrance.

In the Middle East and West Asian markets, the largest importers of cardamoms in the world, the Green cardamoms of Ceylon, are preferred. Cardamoms are ground and mixed with ground coffee and served as “KAWA”, a favorite drink in the Arab Countries.

Cardamom seeds lose their flavor quickly when ground. Therefore, only whole cardamom pods should be bought and crushed prior to use. Green pods are significantly superior in fragrance to the yellow or white bleached ones. Green cardamom pods are harder to find and more expensive in part because they retain aroma and flavor longer.

Black (or brown) cardamom is a collective name for several cardamom-related plants growing in mountains from Central Africa to Vietnam. Nepalese cardamom is most often traded in the West. The taste of this spice differs significantly from that of green cardamom, and neither can substitute for the other.

Our Green Cardamom is grown in the wild and, as such, could be considered organic. It is free of pesticides and herbicides. We ship all our spices within days of harvest, pure and straight from Ceylon.

Worldwide delivery within 3 - 7 days with shipment tracking online.

What is Cardamom?

Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae (ginger family). It is native to South India but is now primarily grown in Guatemala and India, with other notable producers including Costa Rica, Vietnam, Cambodia, Colombia, and Tanzania.

Flavor Profile

Cardamom is known for its complex flavor profile, which is slightly sweet and heavily aromatic with notes of:

• Cinnamon: Adds a warm, spicy undertone.

• Eucalyptus: Contributes to a refreshing, cool sensation.

• Citrus: Provides a bright, tangy element.

• Mint: Lends a subtle, crisp flavor that enhances the overall freshness of the spice.

Cardamom Types and Benefits

Cardamom Varieties

There are two main types of cardamom:

1. Green Cardamom (Elettaria cardamomum):

   • Also known as true cardamom, this type is the most commonly used and is favored for its sweet and complex flavor.

   • It is used in both sweet and savory dishes, as well as in beverages.

2. Black Cardamom (Amomum subulatum):

   • This type has a smokier, more robust flavor compared to green cardamom.

   • It is often used in savory dishes, especially in Indian and Chinese cuisines.

Green cardamom pods are perfect for grinding with coffee beans to make Saudi coffee (qahwa) or steeping in milk to make Afghan tea.

Whole cardamom pods are used in savory Indian and Middle Eastern recipes and can be stored for a long time.

Ground cardamom is made from high-quality green cardamom pods. Its fresh, aromatic flavor is perfect for baking goods, desserts, and other recipes.

Health Benefits

• Digestive Health: Promotes digestion, alleviates nausea, and prevents ulcers.

• Oral Health: Freshens breath and has antimicrobial properties.

• Anti-Inflammatory Effects: Reduces inflammation and eases sore throat.

• Antioxidant Properties: Rich in antioxidants, with anti-aging effects.

• Cardiovascular Health: Lowers blood pressure and improves heart health.

• Respiratory Health: Eases respiratory issues and soothes sore throat.

• Metabolic and Weight Management: Boosts metabolism and reduces appetite.

• Blood Sugar Control: Regulates blood sugar levels.

• Detoxification: Acts as a natural detoxifier.

Culinary Uses and Recipes

Cooking with Cardamom Recipe Ideas

Cardamom pairs well with other spices like caraway, cinnamon, juniper berries, black pepper, and turmeric.

Green cardamom's delicate and floral flavor lends warmth to pastries and other desserts, making it a popular spice in Turkish coffee and Chai Masala blends.

Use ground cardamom to flavor baked goods, desserts, and other recipes.

Grind whole cardamom pods to release their fresh, aromatic flavor and add to tea, coffee, or other beverages.

Experiment with cardamom in savory Indian and Middle Eastern recipes for a unique flavor profile.

1. Cardamom Spiced Coffee

Ingredients:

• 1 cup brewed coffee

• 1/4 teaspoon ground cardamom

• 1-2 teaspoons sugar (optional)

• Milk or cream (optional)

Instructions:

1. Brew a cup of your favorite coffee.

2. Stir in the ground cardamom.

3. Add sugar and milk or cream to taste.

4. Serve hot.

2. Cardamom Rice Pudding

Ingredients:

• 1/2 cup basmati rice

• 4 cups whole milk

• 1/2 cup sugar

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 cup raisins (optional)

• 1/4 cup chopped pistachios or almonds (optional)

Instructions:

1. Rinse the rice under cold water until the water runs clear.

2. Combine the rice and milk in a large saucepan. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 30 minutes.

3. Stir in the sugar, cardamom, cinnamon, nutmeg, and raisins.

4. Cook for an additional 10 minutes, stirring frequently.

5. Remove from heat and let cool slightly.

6. Serve warm or chilled, topped with chopped nuts.

3. Cardamom Chicken Curry

Ingredients:

• 1 lb chicken thighs, cut into bite-sized pieces

• 2 tablespoons vegetable oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon ground cardamom

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper (optional)

• 1 cup coconut milk

• 1 cup chicken broth

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

2. Add the garlic and ginger and cook for another minute.

3. Stir in the cardamom, turmeric, cumin, cinnamon, coriander, and cayenne pepper (if using). Cook for 1 minute until fragrant.

4. Add the chicken pieces and cook until browned on all sides.

5. Pour in the coconut milk and chicken broth. Bring to a simmer and cook until the chicken is cooked through and the sauce has thickened about 20 minutes.

6. Season with salt and pepper to taste.

7. Serve over rice, garnished with fresh cilantro.

4. Cardamom Spiced Cookies

Ingredients:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the egg and vanilla extract.

4. Whisk together the flour, baking powder, cardamom, cinnamon, and salt in a separate bowl.

5. Gradually add the dry and wet ingredients, mixing until just combined.

6. Roll the dough into small balls and place on the prepared baking sheet.

7. Flatten each ball slightly with the bottom of a glass.

8. Bake for 10-12 minutes or until the edges are lightly golden.

9. Cool on a wire rack before serving.