Green Cardamom Pods

To steep: Crush each pod lightly with the flat of a knife to crack it open, then add to simmering chai, coffee grounds before brewing, rice cooking water, mulled wine, or a cocktail syrup. Remove before serving, since the husks are papery and unpleasant to eat.

To grind: Split the pods, discard the husks, and grind the inner seeds in a spice grinder or mortar and pestle. Twelve pods yield about 3/4 teaspoon of ground cardamom.

In cooking: Stir into rice pilaf or a pot of biryani, work it into a lamb or beef curry, or use it the way Scandinavian bakers do, ground into cardamom bread or Swedish kardemummabullar. On the sweet side, infuse cream for ice cream or custard, or work coarsely ground pods into pastry dough.

Prefer the seeds without the work of splitting pods yourself? Try our Ground Inner Cardamom Seeds instead.

Cardamom is the third most expensive spice in the world by weight, behind only saffron and vanilla, and the pod is the reason. Each one is harvested by hand at about 75% ripeness to catch peak quality, and a typical acre yields only 50-150 pounds. Guatemala is now the world's chief exporter of the highest quality pods.

Buying whole pods means buying that work intact. The husk keeps the volatile oils sealed until you crack it, which is why a pod that has sat in your cabinet for two years still smells like something and pre-ground cardamom often does not.

Green Cardamom Pods FAQ

How many pods equal a teaspoon of ground cardamom?

12 pods yield roughly 3/4 teaspoon of ground cardamom, so about sixteen pods gets you a full teaspoon. Recipes vary in pod size, so treat it as a starting point rather than a precise conversion.

Do I need to remove the pods before serving?

Yes. The outer husk is papery and fibrous, and biting into one is unpleasant even though it is harmless. Crush the pods so they stay in recognizable pieces rather than shattering, which makes them much easier to fish out or strain.

How long do whole cardamom pods last?

2-3 years in an airtight container away from heat and light, considerably longer than ground cardamom, which fades within 6 months to a year. The husk is doing that work.

How do I get the cardamom seeds out?

Press down on the pod with the flat side of a knife until it splits, then pick out the small dark seeds and discard the husk. Each pod holds 17 to 20 of them. If you are grinding a large batch, it is faster to crush several pods at once and sift the husks out afterward.

Can I eat the whole pod?

You can chew a whole pod without harm, and in some cultures it is done deliberately as a breath freshener. In cooking, though, the husk contributes texture rather than flavor, so it belongs out of the finished dish.

What's the difference between green and black cardamom?

Green cardamom, what's in this bag, is floral and eucalyptic with a bright, slightly citrusy edge, the variety used in chai, baking, and most sweet or aromatic dishes. Black cardamom is a different pod entirely, larger, smoky, and dried over an open fire, giving it a campfire-like depth instead of green cardamom's brightness. It shows up mostly in savory Indian dishes like biryani and curry rather than in tea or dessert. The two aren't interchangeable, if a recipe calls for one, substituting the other changes the dish noticeably.

What does cardamom taste like?

Green cardamom tastes floral and eucalyptic, with a faint citrus edge and a strong, pungent aroma that's stronger than its flavor might suggest. It's often described as a cross between mint and citrus with a warm, spicy background, closer to something you'd smell in perfume than in another spice.