Cardamom– should it be green or black?


Cardamom - should it be green or black?

Cardamom is a powerful and aromatic spice that is part of the ginger family. The taste and the smell is strong and has notes of eucalyptus. The aromatic cardamom seeds sit inside the capsule. The seeds can be used either whole or ground.

It is a popular spice in Indian cuisine, where among other things is used in curries and in the ubiquitous chai masala. In the Middle East it is common to add a few cardamom pods to coffee, while in Iran they use the spice in tea.

Cardamom grows in tropical areas around the Indian Ocean, where a large part comes especially from Karnataka and Kerala in southern India and Sri Lanka.
Guatemala in Central America is said to be the largest producer of cardamom in the world.
The tasty capsules have been a famous spice since 700 b.c. and known in Europe since the 1200s.

Green or black?
Cardamom comes in two colors - green and black. The green capsules is smaller than the black that is coarser and has a smoked and stronger taste. The green cardamom is milder with a spicy, floral fragrance reminiscent of eucalyptus.

The most common cardamom here in Denmark is the green kind used in pastries and mulled wine at Christmas.

How do you use it?
Cardamom can be used in both sweet and savory dishes, where it gives extra flavour and nuance to the food.

Cardamom is typically used in the following three ways:

1. The entire pods, for example, cooked with rice and sorted out when eating.
2. Lightly crushed pods.
3. The seed alone, whole or ground.

Ground cardamom can be quite expensive, so sometimes it pays to grind it yourself. Did you know that it is actually the third most expensive spice in the world after saffron and vanilla?