Latin (botanical) name : lettaria cardamomum
Introduction / Overview
Known as the “Queen of Spices,” cardamom is a fragrant and slightly sweet spice treasured worldwide. Its fresh, citrusy, and minty flavour makes it popular in both sweet and savoury dishes. Rich in essential oils and antioxidants, cardamom is also valued in traditional medicine for aiding digestion and freshening breath.
Key Benefits
Rich in antioxidants and essential oils.
Traditionally known to support digestion and ease bloating.
Used in Ayurveda for detox and respiratory wellness.
Naturally freshens breath and uplifts flavour in dishes.
Where It’s Used (Culinary Applications)
A key ingredient in Indian curries, rice dishes, and biryanis.
Adds aroma to Masala Chai (spiced tea).
Used in Middle Eastern coffee, desserts, and pastries.
Enhances Scandinavian baked goods such as cardamom buns.
Adds depth to custards, puddings, and ice creams.
Available Forms
Whole
Ground
Additional Information / Fun Facts
Belongs to the ginger family (Zingiberaceae).
Comes in green and black varieties with distinct flavour notes.
One of the oldest traded spices, prized for over 4,000 years.
Used in both culinary and medicinal traditions across Asia and the Middle East.
Quick Facts
Common Names: Elaichi (Hindi), Helle (Scandinavian), Cardamome (French)
Flavour Profile: Sweet, citrusy, minty, with warm undertones
Storage: Keep pods whole in an airtight container to preserve aroma
