Green Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The oval-shaped pods are green, as suggested by their name, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world's most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.
The spice people carry cardamom in the form of these products; cardamom green pods whole, black whole cardamom and cardamom pods ground.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Cardamom Green Pods are originally native to India and can be found in some of its neighbouring countries such as Pakistan, Bangladesh, Indonesia, Nepal and Guatemala. They are triangular in cross-section and spindle-shaped, with a thin green outer shell and a small black seeds inside.
Cardamom green pods are highly valued and one of the more expensive spices by weight, but little is needed to impart flavor. It is used in both savoury and sweet dishes as well as a traditional flavouring for coffee and tea. Cardamom also has many medicinal purposes and helps the body eliminate waste through the kidneys. To gain maximum flavour from the pods, it is advised to open them slightly. To do this, firmly press down on each cardamom pod with the flat side of a sturdy chef's knife.
Cardamon has many health benefits. It stimulates the digestive system, reduces gas and counteract excess acidity in the stomach. It stimulates appetite and cures halitosis (bad breath).
For a better flavour bruise the pods and add them to your dish
Tea and coffee made with cardamom are pleasantly aromatic and refreshing
Add a little to your ground coffee before brewing, then sweeten and top with cream, to enjoy cardamom the Arabic way
Many pulaos, curries and hot dishes call for cardamom to be added whole, with the pod. It slowly infuses the dish with its essence and the shell disintegrates as it cools.
Western desserts like flans, rice pudding and porridge also use cardamom to intensify the flavour
Their flavour is quite pungent when their volatile oils are released, so only add 2-3 at a time
To make green cardamom powder, grind the whole cardamom in a mixer to a fine powder. Pass the ground powder through a sieve to remove the outer skin
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructionsRice Kheer
Country of Origin:
Guatemala and India
Other Names or Spelling:
Cardamom Seed, Cardamom Pods, Green Cardamom, Eletaria cardamomum
Frequently Asked Questions
1. Where can I buy cardamom pods?
You can easily find our Cardamom Green Pods Whole in the spices section at your nearest grocery store or simply order it online from our website.
2. How long do green cardamom pods last?
Cardamom pods can last for about 3 to 4 years if stored properly in an airtight jar.
3. What can I substitute for green cardamom pods?
You can use black cardamom, cinnamon and nutmeg as the best substitutes for green cardamom pods. Each option can be used as a standalone.
4. What is the difference between black and green cardamom pods?
Green Cardamom is a popular Scandinavian ingredient that gives a subtle flavour to sweet and savoury dishes. Black cardamom has a strong taste. It gives a strong smoky and menthol flavour to sweet dishes only.
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between.
Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.
Mixed herbs is a common and popular spice blend used in all manner of dishes. The traditional mix is comprised of only sage, marjoram, and thyme. We have added basil and rosemary to make a modern blend. It has a great, fresh, and delicate flavour and floral aroma. It is a convenient way to add a complex array flavours to a dish.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.