Cardamom is the aromatic pod of a tall rhizome plant from the ginger family, grown on India’s Malabar coast and prized in Indian, Middle Eastern and Scandinavian kitchens alike. This page is for anyone with a jar of green pods and no clear idea what to do with them: which part to use, how to steep it, what it tastes like, and when to leave it alone.
Cardamom at a glance
Item
Detail
Botanical name
Elettaria cardamomum
Family
Zingiberaceae
Common names
Green cardamom, true cardamom, cardamom herb
Part used
Seeds, inside the dried pod (capsule)
Forms of use
Infusion, chewed seeds, ground spice in cooking, added to coffee and tea
Harvest season
Flowers in late spring; capsules ripen in early autumn, picked slightly under-ripe
Taste
Intensely aromatic, lemony and fresh, faintly camphorous, warm on the finish
Origin
Malabar coast, southern India
The seeds inside the pod hold all the aroma and flavour
What it is credited with
Cardamom has a long life in Ayurveda, the Indian holistic tradition, and in European kitchen lore. What follows is reputation and tradition, not proof.
Ayurvedic medicine has used cardamom above all as a digestive spice, taken after rich or heavy meals.
Herbalists class it among the carminatives — plants traditionally used to ease the discomfort of trapped intestinal gas and bloating.
In traditional Indian practice, the seeds were chewed or infused to settle a sour, burning stomach after eating, and to keep the bowels moving comfortably.
Naturopathy credits the seeds with stimulating appetite where it has faded, by encouraging the flow of digestive juices.
In older European herbalism, warming aromatic spices such as cardamom were added to winter drinks to soothe a tickly throat and a stubborn cough.
It has a long-standing reputation as a breath freshener, chewed straight after a meal — which is why pods sit in bowls by the door of many Indian restaurants.
Folk use treats it as a mild stimulant and pick-me-up, and it is often paired with coffee in the belief that it takes the edge off the caffeine.
People following a slimming diet have traditionally leaned on it as a way to make plain food taste of something without adding fat, sugar or salt.
How to use it
Cardamom is powerfully fragrant. Start with less than you think you need — it dominates everything it touches.
The quick cup: drop 3 or 4 whole pods into your teapot or cafetière along with the tea or coffee. Steep about 5 minutes. Fresh, lemony, slightly resinous.
A proper infusion: crush a teaspoon of seeds in a mortar, pour over a large cup (about 8 fl oz / 25 cl) of boiling water, cover, and leave 10 minutes. Strain and sip slowly — traditionally after the evening meal rather than before.
Chewed straight: split one pod, chew the seeds, spit out the husk. The classic after-dinner move for fresh breath.
In cooking: a pinch of freshly ground seed goes into rice, lentils, curries, poached fruit, rice pudding, bread dough and biscuits. In Scandinavia it flavours buns and gingerbread.
In a spice blend: grind with cinnamon, clove and black pepper for a warming mix to stir into milk or porridge.
How long: as a culinary spice, daily and indefinitely. As an infusion taken for comfort after meals, herbalists tend to suggest short runs of a week or two rather than open-ended daily use.
Forms of cardamom and what each is for
Form
Preparation
Traditionally used for
Whole pods in tea or coffee
3–4 pods steeped 5 minutes with the drink
Aroma; the traditional pairing said to soften coffee’s bite
The classic after-meal digestive drink of Ayurvedic practice
Chewed seeds
Seeds from one pod, husk discarded
Breath freshening after eating
Ground spice in food
A pinch of freshly ground seed, added late in cooking
Flavouring plain or low-fat dishes; appetite interest
Frequently Asked Questions
The one thing to remember: crush a teaspoon of seeds, steep ten minutes in a covered cup of boiling water, and drink it after the meal — that is the whole traditional gesture.
Do I use the pod or the seeds?
The seeds hold the aroma; the pod is just a husk that protects them. Drop pods in whole for infusions and fish them out, or split them and grind the seeds for cooking. Buy whole pods rather than ready-ground powder, which fades fast.
How many pods for a cup of tea or coffee?
Three or four whole pods per pot, steeped about five minutes alongside the tea or coffee. Cardamom is very strongly scented, so err on the low side the first time. In India it is a standard addition to both drinks, and is popularly said to take the edge off caffeine.
Can I take cardamom while pregnant or breastfeeding?
Tradition considers cardamom eaten as a spice to carry no particular risk for pregnant or nursing women. Anything beyond kitchen use — repeated strong infusions or concentrated preparations — should be cleared with a physician first.
What does cardamom actually taste like?
Bright and lemony up front, fresh and faintly camphorous, with a warm sweetness underneath. It works in both savoury dishes and sweet ones, which is why it turns up in curries and in Scandinavian gingerbread.
Can I grow cardamom at home?
Only under cover in most climates. It is a tender evergreen perennial reaching 6 to 10 feet, killed back below 40°F (5°C), so it needs a warm greenhouse or a bright indoor position out of direct sun. It flowers in late spring, the capsules ripen in early autumn, and the first harvest comes three years after planting.
This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.
Written by Gaspard Lorthiois | Loves helping out, especially when it comes to growing things. Worked in herbal medicine, runs a farm, and dabbles in tech. Master's degree and engineer.
