No other spice stands a comparison to green cardamom’s invigorating aroma. Sweet, floral and almost minty-fresh, it envelops you with a fragrance that is delicate in nature yet powerful and intense. It awakens mind and body, and my morning always starts with a cup of coffee with a bruised cardamom pod in it.
At a Glance:
Green cardamom is a fruit of a tropical plant in the ginger family. Native to southern India, it’s been used for medicinal and culinary purposes for centuries. Healing properties and unique flavour of green cardamom earned it the title of Queen of Spice, and today it remains the third most expensive spice in the world. The yellow-greenish fruits, or ‘pods’, contain seeds that turn very dark and somewhat sticky when ripe. The seeds are particularly aromatic and often feature in fragrant spice blends, while slightly crushed pods are great in slow cooking dishes.
Fun fact: around 60% of world produce is consumed in Arab countries. My guess is that’s partly due to green cardamom’s cooling quality, which is much appreciated in hot climates. The spice is a popular flavouring in rice dishes, chicken or fish stews and is an essential ingredient in gahwa – Arabic coffee.
The Flavour Profile:
Green cardamom has a very unique flavour that is hard to mistake for anything else. It is mostly sweet, with eucalyptus-like notes, citrusy undertones and a lot of floral freshness. Its energizing aroma brings in liveliness and vibrancy to sweet and savory dishes. Cardamom pairs well with sweet spices as well as pungent ones such as black peppercorns or ginger. It also works well in blends with earthy turmeric and cumin.
How to Use Green Cardamom:
Cook with whole spice. Lightly crush the pods and add them to curries, rice casseroles or stews. The pods are less fragrant than the seeds and have a milder taste. That makes them more suitable in savory recipes.
Extract the seeds and grind them. Highly aromatic seeds impart a more intense flavour and are often used in spice blends and condiments.
Bruise whole pods and pop into a jar of water to infuse overnight and enjoy in the morning. Steep a couple of cracked pods into your tea or coffee.
Enliven your desserts by adding a pinch of ground spice to cake mixtures or baked apples.
Pairings and Recipes with Green Cardamom:
Green cardamom’s penetrating freshness lightens up hearty stews and balances rich desserts. The spice works particularly well with rice, be it a simple side or an elaborate skillet. Make sure to to try some (or all!) of the following:
Lamb and Eggplant Biryani, Chicken Machboos, Emirati Style Lamb and delicate and aromatic Basmati Rice with Red Lentils, Cardamom and Dill!
Likewise, green cardamom is great with some meats and fish. In my Hawaij Beef recipe it plays a crucial role, offsetting the richness of red meat with its playful vibrancy. It is also one of the key ingredients in the fragrant Omani Kingfish Stew.
In desserts, the sweet minty quality of cardamom offers a nice contrast to warming spices such as cinnamon, nutmeg and cloves. Check out how this delicious combination works in a variety of sweet recipes, such as:
Apple Strudel with Warm Spices, Mini Cakes with Dates, Banana and Cardamom, Poached Apricots and Granola and Fig Chutney!
Green cardamom also often features in spice blends and condiments of Indian and Middle Eastern cuisines. It’s a permanent resident in Garam Masala and an indispensable component of Yemeni Hawaij Blend and Zhoug Sauce.
But don’t stop here. Sprinkle a pinch of ground cardamom onto your morning oats, rice porridge or vanilla ice cream. Add a tea spoon to cookie dough or baked apples. Pair with spicy ginger, galangal or black peppercorns to flavour chicken stews or fried fish. Get creative and enjoy the uplifting character of the amazing green cardamom!
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