Green Cardamom

A rhizomatous Indian herb having capsular fruits with aromatic seeds used as a spice or condiment. The fruit is a three-sided greenish yellow pod 1-2 cm long, containing black seeds inside. Seed pods of the plants are dried and the seeds inside the pod are used are used either whole or in a ground form. Green Cardamom (Elettaria) pods are light green in color, while Black Cardamom (Amomum) pods are larger and dark brown.
The pods should be slightly crushed before usage, but not so much that the seeds are released. Green cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma with a coolness some consider it similar to mint. Both forms of cardamom are used as flavorings in both food and drink, cooking spices and as a medicine. Green cardamom is much preferred by the Imperial (Mughal) cuisine with its subtle blend of sweet fragrances. Cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavour of masala chai. In the Middle East and Iran, cardamom is used in sweet dishes as well as traditional flavoring in coffee and tea. In Turkey, it is used to flavor the black Turkish tea Kakakule. Black cardamom pods are mainly used in rustic, salty and savory dishes, as in soups, chowders, casseroles, and marinades.