Green Cardamom: Pods, Seeds and How to Use Them
Discover green cardamom’s aroma, how to use its pods and how it differs from black cardamom.
Green cardamom is an aromatic spice sold as small green pods containing dark seeds. It has a sweet, floral fragrance with a cool, slightly eucalyptus-like note. It is at home in both sweet and savory food, from spiced tea and rice to Scandinavian baking.
You may see it called small cardamom or chhoti elaichi. It is a different spice from the larger, smoky black cardamom, even though both belong to the ginger family.
Whole pods or ground cardamom?
Whole pods protect the seeds and are useful for infusing a pot of rice, tea or a curry. Lightly crack a pod to expose the seeds when a recipe calls for it. You can remove the pods before serving if you prefer not to bite into one.
Ground cardamom disperses more evenly in baking and desserts. For freshly ground seeds, open the pods, remove the seeds and crush or grind them. Some spice blends use the husks too; follow the particular recipe. Pre-ground products vary, so use the label and recipe as your guide rather than assuming every teaspoon has identical strength.
How can you use it?
- Add a lightly crushed pod to a pot of masala chai.
- Infuse rice or a savory sauce with whole pods, then remove them before serving.
- Use ground seeds in buns, cakes or a milk-based dessert.
- Add a little to coffee, a practice reflected in the cardamom-scented gahwa described by India's Spices Board.
Cardamom has a generous personality. Begin with the recipe's amount; adding several extra pods is an efficient way to ensure everyone at the table notices them.
Green versus black cardamom
Green cardamom is smaller and fragrant, with sweet and cooling notes. Black cardamom has larger, dark pods and a much smokier, more pungent character. They are not reliable one-for-one replacements, especially in desserts where black cardamom's smoke can dominate.
How should you store it?
Keep pods or ground spice in a tightly closed container away from heat, light and steam. Whole pods generally hold their aroma better than exposed ground seeds; grind a small amount as needed. If the seeds barely smell of anything when crushed, it's time for a fresher supply.