Indian Name: Elaichi
Scientific Name: Elettaria cardamomum syn: Amomum cardamomum

Other Names

French: cardamome
German: Kardamom
Italian: cardamomo, cardamone
Spanish: cardamomo
Burmese: phalazee
Chinese: ts’ao-k’ou
Indian: chhoti elachi, e(e)lachie, ela(i)chi, illaichi
Indonesian: kapulaga
Malay: buah pelaga
Sinhalese: enasal
Tamil: elam
Thai: grawahn, kravan

Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.

Cardamom is used to spice both sweet and savory dishes. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine. It comes in two types and is used as whole pods, seeds, or ground. Cardamom is found in the garam masala spice mixture that seasons meat and vegetable dishes, and in hot beverages such as masala chai and Turkish coffee.

Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species.

Cardamom has a complex aroma with a piney, fruity, and almost menthol-like flavor. When used too much, it can be slightly astringent.

The spice lends itself to both drinks and food. It’s a key component of the chai spice mix, so you’ll be able to taste it in chai lattes and masala chai. Feeling like tackling a bigger kitchen project? Try this cardamom pistachio kulfi (a traditional South Asian ice cream made into popsciles) or this warming sweet potato and chickpea curry.