The Differences between Cardamom Varieties
Cardamom is the third most expensive spice in the world, after saffron and vanilla. You can find two main varieties of cardamom that are grown in different parts of the world. Cardamoms are one of the most commonly used spices in Indian cooking,
It's all over India - in our masala chai and garam masala, and most Indian desserts. They are also used in many other cuisines like Middle Eastern, Moroccan, and Scandinavian.
It's all over India - in our masala chai and garam masala, and most Indian desserts. They are also used in many other cuisines like Middle Eastern, Moroccan, and Scandinavian.
Green cardamom is grown in India, Guatemala, and Sri Lanka. This variety has a sweet taste with a hint of lemon flavor.
Black cardamom often goes by the name brown cardamom or large-sized cardamom. It's a type of cardamom that originates in Eastern Nepal, Sikkim, and Darjeeling district in India. This variety has a a wonderful scent of smokiness and camphor.
What is a Cardamom Pod And How Does it Taste?
A cardamom pod is a spice that is obtained from the cardamom plant and it has a very distinct taste. It is used in many different cuisines and dishes around the world. The pods are picked when they are still green and then dried to make them brown.
The pods can be used whole or ground up for various purposes such as flavoring curries, gingerbread, coffee, tea, cakes, cookies etc. Cardamom pods can also be used to make tea by boiling water with the pods in it.
Processing
While the green cardamom comes from the species Elettaria cardamomum.
The black cardamom belongs to the species Amomum subulatum.
The main difference between these two cardamom varieties is the way they are processed.
When it comes to green cardamom, the pods are harvested before maturity.
The pods of black cardamom are harvested much later and are also dried over large fires.
Green cardamom is grown in India, Guatemala, and Sri Lanka. This variety has a sweet taste with a hint of lemon flavor.
Black cardamom often goes by the name brown cardamom or large-sized cardamom.
It's a type of cardamom that originates in Eastern Nepal, Sikkim, and Darjeeling district in India..
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