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Indian Food and Ingredients
Cardamom | Elaichi


Cardamom (Elaichi) is used for its pods. Cardamoms give distinct sweet, pleasing and slightly lemon like flavor. There are three kinds of cardamom black, green and white. Traditionally, Indian cooking uses only black and green cardamoms. Green cardamom is smaller and softer than black cardamom. The seeds are used as whole, ground or with pods

Cardamom pods contain fragrant seeds, used throughout the world in both savory and sweet dish. Many Indian meat, rice and dessert dishes use cardamom as one of the main spices. Cardamoms are also essential parts of spice mixtures such as Garam Masala.

Beside India and south Asia, cardamom is also use in Scandinavian food such cakes, pastry, pickles and also used in middle east. Cardamoms are perennial bush that flourishes in warm temperatures like that in South India. Around eighty percent of world cardamoms are produced in India. Also spelled as Ilayachi.

Botanical name: Elettaria cardamomum
Family name: Zingiberaceae

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