Cardamom
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Every diet
No carbohydrate.
Fine for most people at normal amounts.
Rules by country
Cardamom is a spice and not an additive, so it carries no E-number and none of the three regulators has judged it as one. It is covered by the general rules for spices and natural flavouring ingredients in the United States and the EU, which require safe sourcing, correct labelling and controls for contaminants such as mould and Salmonella.
What is it?
Cardamom comes from the pods of a plant in the ginger family, and what you eat is the small black seed inside each pod. Green cardamom, Elettaria cardamomum, is sweet and floral, while black cardamom, Amomum subulatum, is a different plant with a smoky, camphor-like note and is used in South Asian meat and rice dishes. One green pod holds around 15 to 20 seeds, and a teaspoon of the ground pods weighs about 2 grams.
Where it comes from: The pods of a tropical plant in the ginger family whose wild home is the wet foothills of the Western Ghats in southern India. Kerala has grown cardamom for centuries and remains the largest producer, with Guatemala the close second.
Why it’s in food
- Flavouring Scandinavian buns and cakes
- Aromatic in masala chai
- Scenting Arabic coffee
- Sweetening curries and rice
- Blending into spice mixes
Often found in
Also listed as: Cardamom, Ground cardamom, Green cardamom, Black cardamom, Cardamom pods
Health & gut impact
A single green cardamom pod holds roughly 15 to 20 small dark seeds, and a teaspoon of ground cardamom weighs about 2 grams. Both numbers are small enough that cardamom stays a flavour in a recipe rather than something that shows up in a nutrition panel.
USDA FoodData Central, cardamom
Cardamom oil is used in perfumery as well as in flavourings, and the oils in it are a recognised cause of contact allergy in people who react to fragrances. Cooking amounts are far smaller than the exposure in a scented product, so a reaction is uncommon but possible in a very sensitive person.
NHS, contact dermatitis
What can I use instead?
Ratio: About three times the amount, since it is less intense
Best for: Baking when you want warmth without the floral note
Ratio: A quarter teaspoon, plus a drop of vanilla for the perfume
Best for: Curries and drinks that need a similar lift
Ratio: Half the amount, as it is sharper and stronger
Best for: Custards, mulled drinks and rice dishes
Related
More spices & herbs:
Common questions
What is the difference between green and black cardamom?
They are different plants, not different stages of ripeness: green cardamom is Elettaria cardamomum and black cardamom is Amomum subulatum. Green is sweet and floral and used in baking and chai, while black is smoky and camphor-like and goes into South Asian meat and rice dishes.
Do I need to grind cardamom pods?
No, you can drop the whole pod into a pot of chai and lift it out later, which is the traditional way and holds the aroma. For baking, crack the pods and grind the seeds just before you use them.
Is cardamom expensive?
It is one of the costlier spices by weight, though you only need a few pods at a time. A single teaspoon of ground cardamom is plenty for a cake or a pot of tea.
How long does cardamom keep?
Whole pods keep their aroma far better than ground seed, because the oils are still sealed inside the pod. Ground cardamom fades within a few months, so buy it in small quantities.
Is Cardamom safe?
Generally safe (94/100). Cardamom is a spice and not an additive, so it carries no E-number and none of the three regulators has judged it as one. It is covered by the general rules for spices and natural flavouring ingredients in the United States and the EU, which require safe sourcing, correct labelling and controls for contaminants such as mould and Salmonella.
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Scientific sources & regulatory citations
- USDA FoodData Central, cardamom
- NHS, contact dermatitis