Cardamom is the spice that started Cardamom 101. Beatriz Fontes bought her first bag directly from a cooperative in Kerala in 2017 and the difference from the supermarket version was immediate enough to change her career. Here is everything you need to know to use it well.

Green versus black cardamom

Green cardamom (Elettaria cardamomum) is the variety most people know. It grows in the Western Ghats of India and in Guatemala, and has a complex flavour: eucalyptus, citrus, a little camphor, a little sweetness. Black cardamom (Amomum subulatum) is a different plant entirely, grown in the Himalayas and smoked over fire during drying. It is earthier, smokier, and more savoury. The two are not interchangeable. We stock green cardamom from Idukki district, Kerala.

How to use green cardamom pods

The pod itself is not eaten. You crack it open, remove the seeds, and use the seeds. The pod can be added whole to rice or a braising liquid and removed before serving. To get the most flavour from the seeds, crush them lightly in a mortar before adding to a dish. For chai, add two or three cracked pods to the water before the tea. For rice, add one pod per cup of uncooked rice. For coffee, add one cracked pod to the grounds before brewing.

Cardamom in sweet cooking

Cardamom is one of the most useful spices in a pastry kitchen. It pairs naturally with citrus, with vanilla, with stone fruits, and with chocolate. A small amount, around half a teaspoon of ground cardamom, transforms a basic butter cake. It works in custards, in rice pudding, in shortbread, and in the Scandinavian cardamom bun (kardemummabulle) that has become popular in Brazilian bakeries over the last few years.

Cardamom in savoury cooking

In Indian cooking, cardamom appears in biryanis, in kormas, and in the spice blend garam masala. In Middle Eastern cooking, it flavours coffee, rice dishes, and slow-cooked lamb. In Brazilian cooking, it is less traditional but works well in spiced chicken marinades, in coconut-based fish dishes, and in the kind of fusion cooking that Beatriz has been developing for the recipe cards. Start with less than you think you need: it is a strong spice.

How to store cardamom

Always buy whole pods if you can and grind the seeds as needed. Ground cardamom loses its eucalyptus note within a few weeks of grinding. Whole pods, stored in a sealed glass jar in a dark cupboard, will hold their character for 18 months. If you buy ground cardamom from us, we grind it the morning your order is packed and recommend using it within three months for best results.

The Kerala green cardamom from the November 2025 harvest is in stock now. It is the best lot we have had since we started buying from the Idukki cooperative in 2019.