Green and black cardamom (elaichi): differences and uses

Cardamom (elaichi in Hindi, "kardamon" in Polish) is a spice made from the fruit of plants in the ginger family. The one you will meet most often is green cardamom: small, pale green pods with a sweetish, citrusy, floral smell, used in tea, desserts and curries. Black cardamom (badi elaichi) comes from a different plant, with large dark pods and a smoky taste that suits savoury dishes.

Green cardamom (elaichi)

Green cardamom is the fruit of Elettaria cardamomum, grown in South India, Sri Lanka and Guatemala, among other places. A pod is a few millimetres long with a thin green husk. Inside are small, black, sticky seeds, which carry most of the aroma. In Polish shops look for "kardamon zielony".

The taste is sweetish, fresh, a little citrusy and camphor-like. Green cardamom suits both sweet and savoury food:

• Masala chai and plain black tea with cardamom.
• Desserts: kheer, gulab jamun, kulfi, halwa, sweet rice.
• Curries and biryani: a whole pod goes into hot fat at the start of cooking.
• Garam masala and other spice blends.
• Arabic coffee, where cardamom is the main flavour.
• Scandinavian baking, for example Swedish cardamom buns.

You may also see white cardamom. It is green cardamom that has been bleached, and it tastes milder.

Black cardamom (badi elaichi)

Black cardamom comes from a different plant, Amomum subulatum, grown in the Himalayas, for example in Nepal, Sikkim and Bhutan. The pods are large, dark brown and wrinkled. They are dried over fire, which gives them a clear, smoky smell. In Polish it is "kardamon czarny".

Black cardamom does not go into desserts or tea. It suits savoury dishes:

• Biryani and pulao with meat.
• Dal and meat curries, especially in North Indian and Nepali cooking.
• Garam masala in its North Indian version.

Green vs black: a comparison

How to use cardamom

• Whole pod: crush it lightly with a knife so it splits, and add it to fat, rice or milk. You can take it out before serving.
• Seeds only: split the pod, tip out the seeds and grind them in a mortar just before use. This gives the strongest aroma.
• Ground cardamom: handy for cakes and desserts, but it loses its smell faster. Buy small packs.

Cardamom is strong. For a pot of rice for 4 people, 3–4 green pods or 1–2 black pods are enough.

Cardamom tea: a simple recipe

Ingredients for 2 mugs: 1 glass of water, 1 glass of milk, 2 teaspoons of loose black tea (for example Assam), 3–4 green cardamom pods, sugar to taste, a slice of ginger (optional).

1. Crush the cardamom pods.
2. Boil the water with the cardamom (and ginger) for 2–3 minutes.
3. Add the tea and boil for another minute.
4. Pour in the milk and sugar. Bring to the boil, taking care that it does not boil over.
5. Strain into mugs.

For a simpler option, buy ready cardamom tea in bags or loose.

Where to buy cardamom

Whole green cardamom pods are on the green cardamom whole (elaichi) 50 g page. For baking, try ground cardamom, and for drinking, Mahmood Tea black tea with cardamom. Other whole spices are in the whole spices category. Little India has shops in Warsaw, Kraków, Wrocław and Gdańsk and ships online orders.