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Ground cardamom

Spices & seasonings · Ground spices

Ground cardamom

Cardamom seeds ground to a grey-brown powder for sweets, baking and drinks.

Also called: cardamom powder, elaichi powder

A kind of cardamom

19 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Tiia Monto, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Ground cardamom is the black seeds of green cardamom pods ground to powder (good versions are made from seeds only, not husks). It blends smoothly into doughs, custards and drinks where whole pods would be awkward. It loses its floral aroma much faster than whole pods, so grinding your own seeds gives a stronger result.

Elettaria cardamomum

How it’s used

  • Kheer, halwa, ladoo and other Indian sweets
  • Scandinavian cardamom buns
  • Chai and spiced coffee
  • Cakes, cookies and fruit desserts

Characteristics

Taste
Sweet, floral, citrusy.
Sold as
ground
Cooking uses
Mainly a seasoning, Suitable for baking

Storage

Cool, dry and dark. Airtight, small jar away from light; buy small amounts as it fades quickly.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
311 kcal
Protein
10.76 g
Carbohydrate
68.47 g
Fat
6.7 g
Fibre
28 g
Sugars
— g

USDA FoodData Central: Spices, cardamom.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Cardamom — Crush the seeds from about 6–8 pods per ½ tsp.

Related ingredients

Recipes with ground cardamom

See all 19

7 more

More ground spices