Getting to know cardamom—the queen of spices 

The Vikings weren’t the first to fall in love with cardamom—long before they encountered it during their explorations in Constantinople, royals and elites in ancient societies were its fans. They valued it highly for its unique fragrance, flavor, and health benefits, and used it in food, medicine, and perfume. Trading it was hugely profitable because of its scarcity and popularity, and over time it became the Queen of Spices, sitting next to black pepper, the King of Spices. 

Cardamom—its origin and travel history 

True cardamom is native to South India, where it grows in the humid shade of evergreen forests on hillsides. The Cardamom Hills span Kerala, Karnataka, and Tamil Nadu. It also grows in Sri Lanka’s central hill country, where high-altitude tall forest trees shade it, rainfall is abundant, and soil conditions are favorable—quite like its native habitat. 

The Queen of Spices has been around since ancient times. Sanskrit texts such as the medical compendium Charaka Samhita, written between the 2nd century BCE and 2nd century CE, mention its use in medicines. Political Sanskrit texts from the 4th century BCE describe cardamom used in offerings at important ceremonies. 

Folklore, however, claims that in India people used it as early as 3000 BCE. Some sources say Mesopotamian trade records from the time also mention it. Trade routes carried it to the Egyptians around 1500 BCE, where they used it in rituals and mummification. In Mesopotamia, it was one of the indigenous Indian spices cultivated in the Gardens of Babylon in the 8th century BCE. Greeks used it in medicine and perfumes in 400 BCE. By 100 BCE, its fragrant whiff reached the Romans, who used it not only in medicine and perfume but also in meat dishes. 

Cardamom reached other European markets during the Age of Discovery—historical records say that, and it also appears in many Swedish recipes of the time. But, according to culinary archaeologist Daniel Serra, Scandinavians discovered its medicinal and culinary value 300 years earlier, in the 13th century. 

By the 19th century, Europe became exceedingly interested in the Queen of Spices. Bombay (Mumbai) and Madras became its primary distribution ports. Before WW1, a German coffee planter introduced India’s native cardamom to Guatemala, where it thrives in tropical highlands under conditions that mimic its natural habitat in South India. 

Interestingly, Guatemala is the top exporter of the spice in the world—with about 1% consumption at home, they export the rest of ‘green gold’ to top importers in the Middle East. Conversely, India consumes about 80% of its produce at home, and exports the rest. Arabs and Scandinavians are the most passionate users of the spice—be it Arabic coffee or Scandinavian baking, cardamom is essential. 

What is cardamom—does it grow on a tree?

True cardamom is the dried botanical fruit of a tropical perennial herb (unlike annual plants, perennials don’t dry and keep growing for longer). The plant belongs to the ginger family (Zingiberaceae) and its botanical name is Elettaria cardamomum. 

Many people confuse the cardamom plant with a tree because it has long stems and large green leaves, and can grow up to 15 feet from a clump of stems on the ground. But this plant doesn’t have a woody tree trunk; its tall stems grow from a clump of thin stems at ground level. Cardamom flowers grow at the base, not among the leaves at the top of the long stems. 

These flowers are a creamy white color with purple streaks. The botanical fruit, or the cardamom pod, appears from these flowers. The pod is trigonal and bright green, and is harvested when still green and firm, then sun-dried. Each dried pod contains a cluster of tiny, intensely aromatic seeds—the spice we call cardamom!  

What makes it so pricey?

Cardamom is the third most expensive spice in the world after saffron and vanilla. 

One reason is that the plant is susceptible to damage—from pests, unsuitable weather, and soil health. Another reason is the high cost of manual labor for harvesting. Experienced workers, who know exactly when a pod is ready, pluck them. If plucked early, pods are shriveled and have little aroma; if plucked late, they split and lose value. Farmers say it takes up to 10 years to understand how this tricky crop behaves. 

The subsequent processes, drying and curing, are also labor-intensive. First, they use winnowing baskets to clean the plucked crop of debris gathered along the pods, and then wash it with clean water. Pods are dried within 24 hours of being plucked to preserve their bright green color and lock in volatile compounds. Moisture level is also reduced for proper storage. Traditionally, pods are sun-dried for 4 to 5 days, but hot-air dryers, if used, shorten the process to 2 days.  

Black cardamom—the slightly less costly type

Cardamom is of two types—green and black. This other type also belongs to the ginger family but not the same genus (taxonomic rank). It grows on a herbaceous forest plant native to the eastern Himalayan region spanning parts of India, Nepal, Bhutan, and China. It requires cold, humid conditions under the shade of trees. 

The black cardamom has many vernacular names, including Nepal cardamom, Indian cardamom, Bengal cardamom, and big cardamom. 

This larger type of cardamom is the fruit of Amomum subulatum, and it is dried over fire or smoke-cured. Although the black variety isn’t as expensive as the green, it is still costly because it grows only in its native regions and requires labor-intensive harvesting. 

Other culinary plants commonly called ‘cardamom’

While true green (Elettaria cardamomum) and black (Amomum subulatum) are the two main types of cardamom, many culinary plants native to different regions have vernacular names that confuse. This is because, botanically, ‘cardamom’ spans different genera (taxonomic ranks) in the ginger family. For instance, the following plants are called ‘cardamom’, but they differ from the green and black types. 

• Java cardamom, native to Indonesia—it’s more like black in its characteristics. 
• Ethiopian cardamom, native to Ethiopia—it looks similar to black but leans toward green in its traits. 
• Siam cardamom, native to Southeast Asia—it’s distinct from black and green
• Tavoy cardamom, native to Southeast and East Asia—it’s more like the black than green
• Red cardamom, native to China and Vietnam—it’s more like Indo-Nepalese black cardamom, but more elongated.

What does it taste & smell like—green VS black  

Green and black cardamom are in the same plant family, but differ in flavor and aroma. The aroma comes from the chemical compounds contained in cardamom.

Green cardamom’s essential oil contains over 100 volatile compounds (the exact number depends on its place of origin). Volatile compounds are chemical mixtures inside spices that are released when they are ground or heated. The primary ones in cardamom include eucalyptol, linalool, terpinyl acetate, sabinene, and limonene, which create the cooling, sweet, floral, fruity, citrusy, and peppery notes we taste and smell. Overall, green cardamom has a complex flavor profile—naturally sweet with zesty undertones and a refreshing aftertaste, but also subtly warm and spicy. 

Black cardamom’s essential oil contains 18 to 80+ volatile compounds (the exact number depends on its place of origin). These compounds include eucalyptol, terpinyl acetate, guaiacol, and borneol. They create the minty, woody, earthy, camphoraceous, and peppery flavors. The smoke-curing process gives it a strong smoky taste, and guaiacol (another volatile compound in its essential oil) contributes to its strong smoky aroma. Overall, black cardamom also has a complex flavor—woody, earthy, camphoraceous, and smoky with pine resin-like notes. 

Both green and black cardamom are intensely aromatic. Green is known for its vibrant scent—fresh, floral, sweet, and citrusy. Black has a smoky, earthy, woody scent with undertones of camphor and pine. 

A divine gift to the forest 

In Hindu mythology, the goddess of fertility, plenty, and prosperity, Lakshmi, bestowed cardamom pods upon the Cardamom Hills forests as a divine gift and blessing. Folklore says cardamom preserves its aroma only if women pluck it. Even today, women lead cultivation, harvesting, and drying processes. They contribute significantly to household income with their hard work and expertise. Cultivating, tending to, and harvesting cardamom require knowledge and skill. 

Ayurvedic healers see it as a potent substance that can balance body energies—a comprehensive remedy. The ancient Egyptians and Romans used cardamom in medicines, incense, and perfume. The Greeks also used it extensively as a digestive aid. 

Cardamom’s elevated status travelled with it wherever the queen of spices went. In the Middle East, it spiced the Arabic coffee and was offered to guests as a sign of hospitality and friendship. It became known as the Breath of Paradise, and chewing it to freshen breath after a meal became a custom. The Arabian Nights also mention it—as a love potion!

When the Vikings found it around 1000 CE, they brought it to Scandinavia. Today, Sweden, Norway, and Finland have the highest per capita consumption of cardamom outside the Middle East. It is the most widely used spice in Scandinavian baking—an integral part of buns and breads, especially on Christmas. Sometimes the entire pod is hidden in Christmas bread, and anyone who finds it is supposed to have good luck in the coming year!

Eladi and elaichi—what is what?

In the Indian subcontinent, green cardamom is called elaichi, and eladi represents a group of related herbs with shared properties. Traditional Ayurvedic medical terminology refers to green cardamom as ‘Eladi‘ when grouping herbs—ela is cardamom in Sanskrit, and ‘adi’ means ‘the rest’. The Eladi group includes warm, sweet-scented herbs such as cinnamon and tej patta (Indian bay leaf). Green cardamom is also often called choti or small elaichi. Black cardamom is called badi or big elaichi. 

Concluding words…

Today, cardamom is grown far from its native home in the forests of the Cardamom Hills, and Guatemala surpasses India in cardamom exports. Yet wherever cardamom has traveled, it has carried the mystique of legends born in ancient forests within its little pods.

Commonly asked questions about cardamom

Is cardamom a seed or spice?

True cardamom is the dried botanical fruit of a tropical perennial herb belonging to the ginger family. The botanical fruit, or the cardamom pod, appears from its flowers. Each dried pod contains a cluster of tiny, intensely aromatic seeds, which are the spice we call cardamom.

What does cardamom taste like?

Green cardamom has a complex flavor profile—naturally sweet with zesty undertones and a refreshing aftertaste, but also subtly warm and spicy. Black cardamom also has a complex flavor—woody, earthy, camphoraceous, and smoky with pine resin-like notes. 

What does cardamom smell like?

Both green and black cardamom are intensely aromatic. Green is known for its vibrant scent—fresh, floral, sweet, and citrusy. Black has a smoky, earthy, woody scent with undertones of camphor and pine. 

Can you eat cardamom pods?

Yes. You can eat cardamom pods; however, the husk is hard to chew, so it’s advisable to remove it.

Can you substitute black cardamom for green?

The two types of cardamom are different in flavor and aroma. Generally speaking, you cannot substitute one for the other. If you do swap them, the flavor will change radically.