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Ground cardamom

Ground spices

Ground cardamom

Elettaria cardamomum

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

Also called: cardamom powder, elaichi powder

  • Floral
  • Warm & sweet
  • No heat
Buying & storing19 recipes

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

Flavour and aroma

sweet, floral, eucalyptus-like. Sweet, floral, citrusy.

Heat
No heat
Forms
ground

How to use it

  • use raw

    Stir into sweets, kheer and halwa near the end of cooking, or over finished desserts.

  • grind · Dry grinding technique

    Best ground at home from the seeds of a few pods, as needed.

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

Identifying good quality

Grey-brown powder. Powder made from the seeds alone is darker and stronger; powder that includes the husk is paler and weaker.

Origin and history

Origin: The Western Ghats of southern India.. Grown and used: Sold everywhere cardamom is used..

Ground cardamom (elaichi powder) is the powdered seed of green cardamom. It is used mostly in sweets, chai masala and desserts. Its aroma fades faster than almost any other spice once ground.

Well documented

In masalas, pastes and sauces

Recipes with ground cardamom

10 more