Cardamom pods are the small, aromatic seed capsules of plants in the ginger family (Zingiberaceae), most commonly Elettaria cardamomum (green cardamom) and Amomum subulatum (black cardamom). Known as the “Queen of Spices,” cardamom is prized for its distinctive, sweet-spicy aroma and complex flavor profile.

Appearance

Green cardamom pods: Small (about 1–2 cm), oval-shaped, light green, with a slightly ribbed surface. Inside, they contain 8–16 tiny dark brown to black seeds.
Black cardamom pods: Larger (2–3 cm), dark brown to black, rough and smoky in aroma.

Aroma & Flavor

Green cardamom: Sweet, floral, and slightly citrusy with warm spice notes.
Black cardamom: Earthy, smoky, and bold, with hints of resin and menthol.

Origin & Cultivation

Native to the tropical forests of India and Sri Lanka, cardamom is now also cultivated in Guatemala, Tanzania, and parts of Southeast Asia.
It thrives in humid, shaded environments at high altitudes.

Culinary Uses

Whole pods can be used in teas, coffees (like Arabic qahwa), rice dishes, curries, and stews.
The seeds are often ground into spice blends such as garam masala, chai masala, and Scandinavian baked goods.
Used in both sweet (desserts, pastries, ice creams) and savory dishes (biryani, meat marinades).

Health Benefits (traditional and studied)

May aid digestion and relieve bloating.
Contains antioxidants that can help reduce inflammation.
Traditionally used to freshen breath and support respiratory health.

Storage

Store whole pods in an airtight container away from light and heat.
Whole pods retain flavor far longer than ground cardamom, which loses potency quickly.

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