Types of cardamom: differences explained

Cardamom is the “Queen of Spices” with multiple varieties, each offering distinct flavor, aroma and culinary roles. Here’s how to pick the right one for your dish.

Green cardamom — the gold standard

Green cardamom (Elettaria cardamomum) features bright green pods with sweet, floral and lightly herbal notes. It’s essential for Indian desserts, chai and biryani, and is prized worldwide for its rich aroma.

• Uses: baking, beverages, curries, sweets
• Strengths: highest oil content, strong flavor, visually appealing

Black cardamom — smoky and robust

Black cardamom (Amomum subulatum) is larger, darker and rough‑textured, with an intensely smoky, earthy flavor distinct from green cardamom. Ideal for hearty, savory cooking.

• Uses: meat dishes, stews, spice mixes (e.g., garam masala)
• Strengths: deep flavor, heat tolerance

Wild cardamom — lesser‑known and complex

Wild cardamom (regional Himalayan varieties) is less common but valued for its nuanced flavor and often organic origin.

• Uses: regional specialties, herbal applications
• Strengths: naturally grown, complex taste

Choosing the right type

Inspect color, size and aroma when buying. Green suits sweets and delicate recipes; black adds boldness to rich dishes; wild caters to connoisseurs seeking unique flavor notes.

Bottom line

Knowing the differences helps you buy and cook better—explore each variety and elevate your meals.