Green Cardamom (Elettaria cardamomum) is a highly aromatic spice native to India and Guatemala. It has a sweet, floral, and slightly citrusy flavor with hints of eucalyptus and mint. It’s often called the "Queen of Spices" and is widely used in both sweet and savory dishes.
How to Use Green Cardamom in Cooking
Green cardamom can be used in different forms:
Whole Pods – Used in rice dishes, stews, and slow-cooked meals.
Crushed Pods – Lightly cracked to release flavor (used in biryanis, curries).
Seeds Only – Extracted from pods and ground into powder for baking, desserts, and spice blends.
Ground Cardamom – Convenient for quick use in baking, drinks, and marinades.
Common Culinary Uses of Green Cardamom
1. Indian & Middle Eastern Cuisine
Biryani & Pulao – Whole pods are added to rice for fragrance.
Curries & Masalas – Ground cardamom enhances spice blends (garam masala).
Chai Tea – Boiled with milk, tea leaves, and spices for a warming drink.
2. Baking & Desserts
Cardamom Cookies & Cakes – Ground cardamom adds warmth (e.g., Swedish Kardemummabullar buns).
Kheer (Indian Rice Pudding) – Infused with cardamom for aroma.
Ice Cream & Custards – Pairs well with saffron and rose.
3. Beverages
Turkish Coffee – A pod is often placed in the coffee while brewing.
Mulled Wine & Cocktails – Adds depth to spiced drinks.
4. Scandinavian & European Dishes
Glögg (Nordic Mulled Wine) – Used with cinnamon and cloves.
Meat Rubs – Complements lamb and game meats.
Tips for Cooking with Green Cardamom
✔ Crush pods lightly before adding to dishes for better flavor release.
✔ Use sparingly – It’s potent; 1-2 pods or ¼ tsp ground cardamom per dish is often enough.
✔ Pair with: Cinnamon, cloves, saffron, vanilla, and citrus.
