Cardamom spice is the seed pod and seeds of a member of the Ginger family (Zingiberaceae) native to India. It was known in ancient Egypt and mentioned in several medical papyri. It was also known in ancient Greece and in the Roman Empire as both a medicianl and culinary spice. Around 1000 years ago, Viking traders carried it to Scandinavia where it became quite popular and is still used today in many breads and pastries.

In the Arabic world and east through Persia and India it is used quite commonly to flavor coffee and tea, often as whole pods but also as seeds and powder.

Green Cardamom is the cardamom used for sweets from North Africa through the Middle East and India. In the Middle East and North Africa it is also very widely used as a flavoring for coffee and tea, and for tea in India. In Northern Europe and North America it is most commonly a flavoring for breads and other baked goods. In India it is widely used in curries and masalas (spice mixes), particularly for more refined dishes, while black cardamom is used for rustic and more spicy dishes.

Black Cardamom is used in the cuisines of China, particularly Sichuan, and also in Vietnam. In Sichuan it is used in long simmered recipes, particularly those featuring beef. In India it is included in garam masala spice mixes and in curries and pilaf, particularly in the Mughal cuisine.of northern India. It is almost never used in sweets but is often used in pickles.

White Cardamom is simply Green Cardamom that has been bleached. The green is highly preferable, especially if whole pods are used, as the bleaching process removes some of the flavor. In India, pods that are evenly bright green are sold that way at a higher price, and unevenly colored pods are bleached.

Buying & Storing:   Preferably buy from a source that has a high turnover so the cardamom is fresh. Whenever possible buy whole pods - they keep their strength much longer and many Indian recipes call for whole pods. While husked seeds have a shorter shelf life than pods, ground cardamom degrades very rapidly.

As with all other spices store in a tightly sealed jar in a cool dry place away from sunlight. Figure on replenishing your supply of pods about once a year for freshness, and ground more frequently.

Cooking:   If you have only ground cardamom and a recipe calls for pods, the accepted equivalent is 10 pods to 1-1/2 teaspoons ground. When cooking with whole pods they should be lightly crushed to allow liquid to pass through, but not so much that the seeds escape.