Discover the Top 4 Cardamom Substitutes

Referred to as "the queen of spices," cardamom belongs to the ginger family and is native to India and Indonesia. This luxurious spice adds fragrant notes to Scandinavian breads, global curries, and many more dishes. Its rich flavor comes at a steep price, earning it the title of "queen of spices."

What Exactly Is Cardamom?

Cardamom comes in both green and black varieties, with the green variety being far more common. It can be purchased as whole pods or ground powder. Like cinnamon and clove, the whole pods are used to infuse flavor and are discarded after, while the ground version is blended directly into dishes. Cardamom is key in blends like pumpkin spice and works wonderfully in recipes like chai or rice pudding.

Cardamom is a versatile spice that shines in both sweet and savory dishes. Whole cardamom pods are often found in aromatic recipes like biryani, while ground cardamom adds complexity to spice rubs for meats like pork and chicken. Green cardamom is typically used in desserts, whereas black cardamom lends itself more to savory dishes — though both varieties can be interchanged with ease.

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How Does It Taste?

Cardamom is often grouped with other warming spices, but it has a distinctive flavor of its own. In addition to its cozy warmth, green cardamom has floral, citrusy, and slightly bitter notes, with a touch of tanginess. In larger amounts, it can even produce a numbing sensation, similar to the effect of Szechuan peppercorns.

Black cardamom has a smoky, peppery flavor, making it a better fit for savory dishes, particularly those involving grilling or barbecue.

Cardamom is a key ingredient in Indian cuisine, commonly found in chicken dishes, paired with mango, and as a base for the spice blend garam masala. It complements other Indian staples like ginger and turmeric, and its flavor is well-suited for dairy-based dishes. It’s often seen mixed with yogurt in marinades or sauces.

Top Cardamom Substitutes

Coriander

For savory dishes calling for cardamom, coriander is an excellent substitute, especially in spice rubs where coriander is already a component. Both spices share a slightly bitter, medicinal flavor with a subtle floral note. To replace cardamom pods, use one teaspoon of whole coriander seeds per cardamom pod. For ground cardamom, use about double the amount of ground coriander.

Star Anise

Both star anise and cardamom share a distinct, tingling sensation that can be almost numbing. Whole star anise pods can be used in place of black cardamom, and they also work as a substitute for green cardamom when needed. This swap is especially effective in dishes like Japanese curry, where cardamom is part of a spice mix that already includes anise. If you have whole pods and a spice grinder, you can substitute ground star anise at a 1:1 ratio for ground cardamom.

Allspice

Allspice carries a slight bitterness similar to cardamom, making it a great alternative. In recipes that already feature other warming spices, simply add extra allspice in place of cardamom. Many sweet recipes that use a spice blend with cardamom also include allspice, so boosting the allspice won't alter the overall flavor too much.

Mace

Mace shares a flavor profile with nutmeg, as it's derived from the outer covering of the nutmeg seed. However, it’s milder and less pungent, making it a great substitute for cardamom. While nutmeg has a bolder flavor, mace offers a lighter, more floral taste. Mace and cardamom are often paired together in dishes, particularly in sauces and curry paste. For ground cardamom, simply use an equal amount of mace as a substitute.