Cardamom is often called the queen of spices-fragrant, versatile, and essential in kitchens around the world. But not all cardamom is created equal. The two main types – green and black cardamom – come from the same botanical family, yet they’re worlds apart in taste, aroma, and how they’re used.
What is Green Cardamom?
Green cardamom, sometimes called true cardamom or chhoti elaichi in Hindi, comes from the Elettaria cardamomum plant. These small, pale green pods hold tiny seeds packed with flavour – sweet, slightly spicy, and delicately fragrant, with hints of eucalyptus.
You’ll find green cardamom in both sweet and savoury dishes, from creamy curries to aromatic rice puddings. It’s a signature ingredient in masala chai, adding that warm, soothing depth so many of us love. Because it’s harvested before fully maturing and often hand-picked, green cardamom is one of the more expensive spices on the shelf. Some producers even bleach it to create the milder white variety.
What is Black Cardamom?
Black cardamom, or moti elaichi, comes from a different plant—Amomum subulatum—and has a completely different character. The pods are larger, dark brown, and slightly wrinkled. After harvesting, they’re smoked over an open fire, which gives them their bold, earthy aroma and distinctly smoky taste.
Unlike its green cousin, black cardamom isn’t used in desserts. Instead, it’s a star in savoury dishes – think slow-cooked curries, biryanis, and stews – where its deep, smoky flavour shines.
How do they differ?
Although both come from the ginger family, green and black cardamom couldn’t be more different:
- Appearance: Green cardamom pods are small and smooth, while black cardamom pods are larger, darker, and rougher in texture.
- Flavour: Green cardamom is light, sweet, and floral; black cardamom is smoky, robust, and slightly minty.
- Use in cooking: Green cardamom is a favourite in desserts and teas, while black cardamom adds depth to hearty, savoury dishes.
- Where they grow: Green cardamom thrives in South India and Central America, whereas black cardamom grows in the Himalayas – mainly in Nepal, India, and China.
- Price and availability: Green cardamom is rarer and more costly, while black cardamom is more affordable and widely used in everyday cooking.
If green cardamom is elegance in a pod, black cardamom is its smoky, rugged sibling. Both bring something special to the table – one light and aromatic, the other bold and earthy. Whether you’re making chai, baking a cake, or simmering a stew, choosing the right cardamom can completely transform your dish.
So, next time you’re reaching for this fragrant spice, remember: green for sweetness and aroma, black for warmth and depth. Both are a reminder that great flavour often comes in small packages.
ALSO SEE: WHEN TO TOSS YOUR SPICES: 5 EASY CHECKS
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