What is Cardamom and How Can You Use It?

Cardamom may be a well-known spice, but its flavor is often difficult to describe. This versatile spice brings a unique blend of both sweet and savory notes to dishes. As the third most expensive spice globally (following saffron and vanilla), cardamom has earned its title as 'The Queen of Spices.' From rich Indian curries to delicate Scandinavian pastries, explore how to use this luxurious spice in your cooking.

What is Cardamom?

Cardamom is a spice from the ginger family, commonly featured in Indian cuisine. Although it originally hails from southern India, Guatemala is currently the top producer of cardamom.

Cardamom is available as whole pods, shelled seeds, or ground powder. With its intricate flavor profile, it enhances both sweet and savory dishes and offers several health benefits (more on that shortly).

Different Types of Cardamom

Green Cardamom

Green cardamom is the most widely used variety. It’s a key ingredient in many sweet dishes, though it pairs well with savory ones too. Its flavor profile is what you might expect from cardamom: a harmonious blend of warm, herbal, citrusy, spicy, and even slightly minty notes — quite the impressive combination!

You may also come across "white cardamom," which is essentially green cardamom that has been bleached. It has a more subdued flavor but remains popular in Scandinavian countries and much of northern Europe.

Black Cardamom

Black cardamom, with its larger and darker pods, is typically used in savory dishes due to its distinct smoky flavor. When a recipe calls for black cardamom, it's usually the whole pod that’s required.

Cardamom Pods vs. Ground Cardamom

Cardamom always starts as a pod. In some recipes, you might be asked to add a whole crushed cardamom pod during cooking, which is then discarded afterward—similar to how bay leaves are used.

The pods house small, hard black seeds that are typically dried and ground into powder. These seeds contain the essential oils responsible for the spice's signature flavor. Once ground, the flavor begins to fade quickly. For the freshest taste, use ground cardamom shortly after purchase, or, for the best results, opt for whole pods. Grinding the seeds is easy with a mortar and pestle.

What is Cardamom Used For?

Cardamom features prominently in many Indian and Indian-inspired recipes, including curries, Kheer (Indian rice pudding), and chai. It’s also a key ingredient in Indian spice blends like garam masala.

Cardamom adds a rich warmth and complexity to baked treats like cookies, bread pudding, and even cheesecake. This spice eventually made its way to Scandinavia, where it’s now a key ingredient in baked goods like Finnish Pulla and Julekaka (Norwegian Christmas bread).

For savory dishes, consider adding cardamom to soups or using it in dry rubs for meat. This Cardamom Maple Salmon recipe is a perfect example of how cardamom’s sweet and spicy flavor can enhance savory preparations.

How to Cook with Cardamom

To cook with cardamom, start with whole pods and grind the seeds into powder. Begin by toasting the pods in a skillet to release their flavor and make them easier to open. Afterward, remove the seeds and grind them by hand. Don’t toss the empty pods — they’re perfect for infusing coffee or tea. Whole cardamom pods can typically be found in the spice aisle or international food sections of most stores, or try visiting specialty international markets.

Health Benefits of Cardamom

Cardamom has long been valued both as a culinary ingredient and as a medicinal herb, with studies supporting its health benefits. A 2009 study highlighted that the high antioxidant content in cardamom could help reduce blood pressure. Another 2007 study revealed that cardamom possesses diuretic properties, promoting urination. Additionally, cardamom has served as a traditional breath freshener, and a recent study confirmed its ability to combat bacteria responsible for gum disease and infections.

What Can I Use as a Substitute for Cardamom?

Cardamom’s unique flavor makes it difficult to replace, but in a pinch, you can blend other warm, autumnal spices to recreate its essence. A combination of equal parts ground cinnamon, nutmeg, ginger, and cloves can offer a reasonable alternative.