Black Cardamom vs. Green Cardamom: Comparing the Spices

Green cardamom, also known as true cardamom or “chhoti elaichi” in Hindi, is a spice from the Elettaria cardamomum plant that belongs to the ginger family (Zingiberaceae). Producers harvest its small, green seeds and pods—which carry sweet yet pungent flavors reminiscent of eucalyptus—before they completely mature. The spice is a staple for sweet and savory Indian cuisine delicacies, most notably masala chai. Producers bleach this premium, expensive spice to create white cardamom.

Black cardamom—also known as Bengal cardamom, greater cardamom, and “moti elaichi” in Hindi—is a spice from the Amomum subulatum plant that belongs to the ginger family (Zingiberaceae). Producers harvest black cardamom pods at full maturity and use the smoked seeds to lend a smoky, minty flavor to spice blends and curry pastes in many Indian dishes.

Despite their shared name, there are several key differences between green and black cardamom, including:

• Appearance: With a muted green shade, green cardamom pods are smaller than black pods, which are actually dark brown.
• Flavor: Green cardamom has a sweet flavor reminiscent of eucalyptus, making it a more common spice for savory and sweet dishes, including desserts. Alternatively, black cardamom has a smoky flavor and menthol notes, making it more common to use in savory dishes (like stews and curries).
• Growing regions: Green cardamom grows in Southwest India and parts of Central America. On the other hand, Nepal, India, and China (around the Himalayas) are the main production regions for black cardamom.
• Medicinal uses: Both spices carry many potential health benefits and are common remedies in Indian and Chinese medicine. Black cardamom, which purportedly aids digestion, has been used to treat asthma. Meanwhile, green cardamom is a traditional sleep aid.
• Price: Green cardamom is far more expensive and less accessible than black cardamom, which is more affordable and readily available.
• Processing: Producers harvest green cardamom early in the growing season, using both the whole pods and the seeds. Conversely, harvesters pick black cardamom late in its growing season. After roasting the whole seed pods on an open fire (to infuse them with a smoky aroma), producers discard them, using only the seeds.

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