There are two main types
of cardamom: black cardamom and green cardamom, and there is also white
cardamom which is a bleached version of green cardamom. Green cardamom is the
kind found most often in Nordic and Middle Eastern cuisine, while recipes in
India and Asia will often specify whether green or black cardamom is used.
Green cardamom (Elettaria cardamomom) is
known as true cardamom. This is the most common variety you will see sold in
the spice aisle of the supermarket.1 It is the top choice for sweet dishes but also works well in savory
dishes. The bleached version, white cardamom, has less flavor. It is grown in
tropical areas including India, Malaysia, and Costa Rica.
Black cardamom (Amomum
subulatum) has larger pods that are dark brown. It has a smoky element that
makes it more appropriate for savory dishes, but it is used in sweet dishes as
well in southern India. It is grown in the eastern Himalayas. Cardamom is found
in Indian cooking as well as Middle Eastern cuisine. In Indian
recipes, whole cardamom pods are used in preparing basmati rice and
various curries. In Middle Eastern recipes, ground cardamom spices
certain desserts.
Health Benefits of Cardamom, Backed by Science
- Antioxidant and Diuretic Properties May Lower Blood Pressure
- May Contain Cancer-Fighting Compounds
- May Protect from Chronic Diseases Thanks to Anti-Inflammatory Effects
- May Help with Digestive Problems, Including Ulcers
- May Treat Bad Breath and Prevent Cavities
- May Have Antibacterial Effects and Treat Infections