Yuma Herb and Spice Shop

Green Cardamom: The Queen of Spices

Cardamom has a sweet, warm aroma that has been described as citrusy, minty, floral, pungent, peppery, and piney. Green cardamom is used to flavor vegetable and meat dishes, sweet and savory dishes, breads, desserts, beverages, and cheese. It is found in curries, chai, Russian spice cookies (pryaniki), Scandinavian Christmas bread (julekake), Finnish sweet bread (pulla), Indian rice dishes (biryani), and Arabic coffee (gahwa). In strong coffee, cardamom reduces the effects of caffeine.

The large dark brown pods of black cardamom (Amomum subulatum) may be added as an extender of green cardamom in some dishes, though they’re more commonly used in savory dishes due to their smokier flavor. Try them in pho, chili, rice dishes, meat dishes, mulled wine and cider, BBQ sauces, and alcoholic beverages.

Black cardamom’s seed pods have a strong, camphor-like flavor, with a smoky character derived from the method of drying. It contains essential oils such as camphor and limonene which help reduce inflammation in the body and gut. For that reason, it is used to improve digestion, treat stomach cramps, and reduce IBS symptoms. It contains potassium and calcium which help lower blood pressure and improve circulation. Rich in antioxidants, black cardamom may help to prevent chronic diseases. It has been used to treat respiratory issues, such as asthma or bronchitis. It also has antibacterial properties, valuable for oral health, such as treating minor infections of the teeth and gums, and helping to fight bad breath. Compounds in black cardamom even exhibit cancer-fighting properties. Green cardamom has similar benefits as black, but is more known for treating nausea and vomiting, reducing high blood pressure, and managing insomnia.

Black cardamom is also known as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, Badi Elaichi, or brown cardamom.
Green cardamom is also known as true cardamom, lesser cardamom, chhoti elaichi, small cardamom, or Ceylon cardamom.