Cardamom has a special place in the hearts and kitchens of Indian people. The unique aroma brings the best out of sweet and savoury dishes. But did you know that cardamom has varieties with different features? I will cover those varieties in the blog and explain their differences and uses.

Main Categories of Cardamom

Cardamom primarily falls into two categories: green cardamom and the other is black cardamom, both have their speciality. Though both belong to the ginger family, they vary in taste, appearance and also their usage.

1. Green Cardamom: Green Cardamom is also called true cardamom. In Hindi, it is called has chhoti elaichi as well. This type of cardamom is harvested before they are fully mature, that is when it is small, green pods and seeds. It gives a sweet and heavy flavour of eucalyptus. This is mostly used in sweet and savoury dishes in India and most commonly is masala chai. If this Green Cardamom is bleached then it is called White cardamom and there is no natural variety called white cardamom. (we can add our product next to this paragraph)

2. Black Cardamom: Black Cardamom is larger and also darker in appearance compared to Green Cardamom. It is also called Bengal Cardamom and greater cardamom. In Hindi, it is also called moti Elaichi. These types of cardamom is harvested when it is fully mature. After the process of harvesting, it is fried in an open big pan for a smoky flavour. The inner part of black cardamom is considered edible because of the thick outer layer. Commonly in India, People add whole black cardamom while cooking and remove it before serving the dish.

Features of both the cardamom:

Here are the major differences identified between black cardamom and green cardamom:

Health Benefits of Both Cardamom:

Both cardamom has different health benefits, Let me explain them to you one by one:

Black Cardamom:

It has a lot of health benefits, from the sphere, I will list out some known benefits of black cardamom: 

• It gives respiratory relief more than green cardamom gives you. It helps in treating cough, cold and other congestion related to respiration.
• It removes all toxins from your body, which helps promote the function of your liver and kidneys.
• It contains properties of anti-inflammation. It is beneficial in treating joint inflammation and other muscle pains.
• It helps reduce the risk of heart disease by maintaining a proper flow of blood circulation.
• It treats ulcers, constipation issues, and any other infections related to the stomach.
• It has great antibacterial properties that prevent gum infections and bad breath too.
• It relieves stress, promotes relaxation and reduces fatigue.
• It contains antibacterial properties, which treat acne and other skin infections.

Green Cardamom:

Green Cardamom also contains uncountable benefits, Some of them are:

• It helps in solving issues like bloating, acidity and indigestion by stimulating the enzymes in the digestive system.
• It fights oral bacteria causing cavities and acts as a natural breath freshener.
• It has antioxidant power that helps relieve oxidative stress and supports immunity.
• It reduces the blood pressure and keeps your heart safe from diseases
• It helps in relieving asthma and joint inflammations by helping in decongestion.
• The most important one is, that it helps in weight management by boosting metabolism and breaking down bad cholesterol.
• It manages blood sugar levels and keeps you healthy.
• It helps in managing mental health by reducing stress and anxiety.

Culinary Uses of Green and Black Cardamom

Green Cardamom has a sweet, slightly citrus flavour and a pleasant mint aroma, which is why it is mostly added to sweet dishes like desserts, teas, and baked foods. It is also used in spice blends like garam masala. The aromatic flavour of cardamom is added to Indian sweets, modern dishes, etc. It is primarily grown in India (Kerala, Karnataka, Tamilnadu), then in Sri Lanka and Guatemala, which are located in Central America.

Whereas Black Cardamom gives a deep, smoky and earthy flavour which is strong and slightly gives a taste of camphor. This type of cardamom is mostly used in dishes like curries, and biriyanis and in the preparation of meat. It enhances the taste of dishes which is slow cooked. It is mostly cultivated in Sikkim and Arunachal Pradesh, then in Bhutan, Nepal and China.

Cultural Significance, Storage and Market Value

Green Cardamom is used in Ayurvedic medicines for aiding digestion, reducing acidity and improving metabolism. It is consumed after meals for better relief process. Green Cardamom is suggested to store in airtight containers away from moisture and direct sunlight for long-lasting flavour. Whole pods retain their flavour more than ground cardamom. This spice is highly demanded in markets of culinary and medicine due to its expensiveness and labour-intensive harvesting process.

Coming to Black Cardamom is traditionally used to treat respiratory conditions, detoxify and improve circulation. This is mostly used in herbal teas for cold relief. Due to its strong aroma, the flavour will stay on but still, it can be stored in a cool and dry place. The whole pod can be stored and used for the long term. This variance is less expensive than green cardamom and used in South Asian and Chinese cuisine. The production of this cardamom supports small-scale farmers in mountainous regions.

Final Note:

Cardamom, Whether green or black is an all-rounder spice with a great history, flavours, and uncountable health benefits. Green cardamom has a sweet flavour while black cardamom has a smoky flavor which adds depth to many recipes. Beyond the kitchen, it is also used in the medical field because of its stuffed health benefits and healing properties. 

Because of this multiple combinations in one spice, it has a high demand globally and has a great economic value. From Chai to curries, cardamom remains one of the unavoided ingredients that stands to support everything.

To know more about cardamom’s benefits on the skin, watch out for the post on Benefits to Skin from Cardamom. And if you want to read more our blog on “Cardamom vs. Clove vs. Cinnamon: Which Spice is Best for Health?“.