Known as the “Queen of Spices,” there’s not much out there that compares to the diverse flavor and aromatic complexity found in cardamom. Basically, it rules. But similar to cilantro, cardamom has a bit of a debate surrounding it. Even though the two varieties of cardamom, green & black, are both from the ginger family, they have wildly different flavor profiles.
Green cardamom is the most common of the two and considered to be “true” cardamom, while it’s been argued that the black version isn’t really cardamom at all, but merely a relative. But that’s kinda like saying red apples are more “apple” than their green counterparts...and that doesn’t sit right with us.
Our green cardamom’s sharp, powerful layers of flavor range from sweet, spicy, and peppery w/ hints of mint and lemon — key flavors in our garam masala, & chai blends. It’s an essential spice in Indian, African, Nordic, Middle Eastern, and Asian cuisines; used in mostly sweet but also savory dishes. Black cardamom is more commonly used in savory dishes but can be found in sweet recipes as well. Its pungent smokiness is balanced w/ notes of ginger & cooling menthol. It’s a big deal in the world of Indian curries, daals, and stews...so, regardless of whether or not you consider these two varieties to be on the same “cardamom level,” they both play an equally important role in the culinary world.