Green cardamom is native to South India and Sri Lanka, with its origins in the Western Ghats, a mountain range in western India. Indians have used it as a spice for more than 2,000 years and call it the queen of spices.
The Romans and ancient Greeks used cardamom in cooking and as a fragrance. In British India, cardamom was cultivated on coffee plantations. The Vikings brought the spice to Europe, specifically to Scandinavia — it remains omnipresent in Northern European baked goods to this day.
Quick Facts
| Scientific name | Elettaria cardamomum |
|---|---|
| Family | Ginger family |
| Other names | Leaf cardamom |
| Origin | Sri Lanka, South India |
| Parts used | whole pods/fruits with seeds |
Cultivation and processing of cardamom
Growing region
The most important growing region worldwide is India. However, little is exported from there as domestic consumption is high. The leading export country is Guatemala. Other growing countries include Sri Lanka, Indonesia, Tanzania, Madagascar, Papua New Guinea, Vietnam, Cambodia, and Nepal.
Harvest time
The pods are harvested by hand two to three times a year — a very labor-intensive task that explains the spice's high price.
What does cardamom taste like?
Green cardamom has an intense, floral-sweet aroma with hints of eucalyptus, citrus, and a cool menthol element. In pod form, the aroma lasts for a very long time; once ground, it dissipates quickly. It is therefore best to use whole pods and grind them fresh, shortly before use.
What is cardamom used for?
- Indian cuisine: Garam masala, curries, rice dishes (biryani), kheer (rice pudding)
- Arabic coffee: Classic in Turkish or Arabic coffee
- Chai tea: Essential in Indian masala chai
- Scandinavian pastries: In cinnamon rolls, saffron buns (lussekatter), and many yeast pastries
- Desserts and sweets: In ice cream, panna cotta, chocolate desserts
- Liqueur and cocktails: As a fine botanical in gin or aperitifs
Storage
Store whole pods in an airtight, dark container at room temperature. This keeps the essential oils intact for up to 2 years. Ground cardamom loses its aroma quickly — use within 6 months at most.
