Green cardamom, the dried pod of elettaria cardamomum, is called the queen of spices, for its noble scent and high price (it’s one of the most expensive spices, after saffron and vanilla).

It’s used as a spice for both savory and sweet dishes, both in its native India, in the Middle East and in Scandinavia.

Here you’ll find the plumpest, tastier and greener pods, sourced from organic farms in Sri Lanka.

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Green Cardamom (not to be confused with Black Cardamom) is a spice native of Southern India and Sri Lanka. Known as the queen of spices, green cardamom is the dried pod of elettaria cardamomum, an herbaceous plant that thrives in tropical wetlands. Inside the pods are small dark/black seeds that are very perfumed and aromatic, pungent but sweet with citrus notes and with menthol properties not unlike eucalyptus.


We source our cardamom from small farmers in Sri Lanka, that grow it organically; we sell only the biggest pods (grade A) that are plump and full of flavor. 

Cardamom is graded according to its size and color: greener and bigger is the best


The taste of cardamom, sweet and aromatic, is well suited to flavor chai and sweets (most of Indian, Pakistani, and Afghani desserts make use of cardamom) but it is also an important ingredient in biryanis and is used in curries and other savory dishes.

Besides Indian subcontinent, cardamom is used in Middle East (Saudi Arabia is the world biggest importers of cardamom, while UAE are second) to flavor coffee, and in Scandinavian countries (in its milder version, white cardamom, that is just green cardamom that has been blanched) for use in many sweets like cinnamon buns and pulla. Cardamom in Finland and Sweden is often mixed directly in the sweet dough for buns and sweet breads
Cardamom is quite strong in flavor, so it is best to start with only a few pods in savory dishes, and half a teaspoon of powdered cardamom (easy to do in a coffee grinder – put the whole pods and then sift the powder) for sweets.
It is also one of the main ingredients in garam masala and is eaten and chewed after meals as a breath freshener.


Cardamom pairs well with the following products:

Spices – cinnamon (classic combo in Scandinavian sweets), black pepper, cumin, nutmeg, and juniper berries.
Seasonings and herbs – Citrus juice, fresh ginger, bay leaf, basil
Fruits & Vegetables – carrots, fennel, tomato, avocado
Proteins – Lamb, Chicken, Beef, Chickpeas
Other – Dairy, Rice, Tea, Coffee


Cardamom is traditionally used in India to freshen breath and help digestion; scientific studies on oral pathogenic bacteria like Streptococcus mutans and Candida albicans has shown that cardamom extracts have an effective microbial activity against them, proving the effectiveness of using cardamom for oral health. Another study showed promising results for the use of cardamom as a complement to reduce blood pressure

This post was updated on February 1st, 2019


Matale district, Sri Lanka


Ceylon Green

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