Cardamom
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Frequently Asked Questions
What is the difference between green cardamom and black cardamom?
Green cardamom pods are small, bright green and have a sweet, floral aroma. On the other hand, black cardamom pods are larger, dark brown and have a smoky, earthy taste. They are best suited for robust and hearty dishes like biryanis, meat curries and stews.
How should I store cardamom to maintain its freshness?
Store it in an airtight container in a cool, dry place, away from direct sunlight and moisture. This helps retain the natural oils and prevents the pods from losing their flavour over time. For longer storage, you can refrigerate green cardamom pods or black cardamom pods in a sealed container to further extend their shelf life.
Can I use cardamom in non-Indian recipes?
Absolutely! Green cardamom pods can enhance the taste of baked goods like cakes, cookies, muffins and beverages like mulled wine or hot chocolate. With their smoky notes, black cardamom pods work well in savoury recipes such as stews, marinades and barbecue rubs.
What are the health benefits of using cardamom?
Cardamom is rich in antioxidants, which help combat oxidative stress and support overall health. Cardamom is known for its digestive properties, helping to reduce bloating, gas and indigestion. It may also help regulate blood pressure and improve oral health by combating bad breath and bacteria.
How do I use green and black cardamom in cooking?
Green cardamom is often whole or crushed in desserts, teas, and light curries. For maximum flavour, lightly crush the pods before adding them. Black cardamom is usually added whole to curries, biryanis and stews, allowing its bold, smoky flavour to infuse the dish during cooking.