Spice
Cardamom
Cardamom covers green Elettaria pods and smoky black Amomum pods—both used as sweet-savoury spices. Green cardamom is floral and eucalyptus-bright for chai, baking, and Nordic buns; black cardamom is camphoraceous for robust stews and garam masala styles. Whole pods keep aroma; seeds and ground powder are convenient but fade faster. White bleached pods are a processed green type.
Also known as: Elaichi, Kardemumma, Hāl
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History
Green cardamom grew wild in the Western Ghats and entered Indian and classical trade.
Black cardamom from the eastern Himalayas joined northern Indian savoury spice traditions.
Arabian coffee culture and European baking adopted green cardamom as a luxury aromatic.
Guatemala became a major green cardamom grower supplying global markets.