Whole Cardamom Pods

Whole cardamom pods are used to infuse flavor into liquids, stews, and rice dishes, and can also be crushed to release more flavor. They are commonly used in sweet and savory cooking, including in curries, pilafs, and chai tea, and can be removed before serving. Crushed pods can be used for a more potent flavor or for grinding seeds into a powder for baking and other applications.  

Uses in cooking

Savory dishes:

Add whole pods to curries, stews, and braised meat dishes. They are also great for flavoring rice, pilaf, and other grains. 

Infusing liquids:

Simmer whole pods in broths, soups, or sauces to gently infuse their aroma. They are a staple in traditional chai tea. 

Sweet dishes:

Use crushed pods to add flavor to rice pudding, fruit compotes, or cakes and cookies. 

Beverages:

Add whole pods to coffee grounds before brewing or simmer them in sugar and water to make a flavored syrup for cocktails and mocktails. 

Tempering:

Add whole pods to hot oil at the beginning of cooking to bloom their flavor alongside other spices. 

How to use them

Whole:

For a milder flavor, add whole pods directly to the dish during cooking. You can easily remove them before serving or place them in a spice bag. 

Crushed:

Lightly crush whole pods with a pestle and mortar or the side of a knife to release more of their potent flavor. This is a great method for adding flavor to liquids or for getting the seeds ready to be ground. 

Ground:

To use the seeds, first crush the pod to remove the seeds. They can then be ground into a powder for baking or other recipes that call for ground cardamom. 

Types of cardamom

Green cardamom:

The most common type, used for its aromatic and floral notes in both sweet and savory dishes.

Black cardamom:

Larger, with a more smoky and intense flavor, often used in savory, slow-cooked dishes.