Cardamom is the spices that are seed pods of the cardamom plant. Cardamom, a close relative to ginger and turmeric is grown in Sri Lanka and exported to world. The pods take a triangle-shape that contains spindle-shaped seed clusters inside. Often used in sweet or savoury dishes, Cardamom is a popular spice in many parts of the world. Cardamom is known for its complex aroma with a piney, fruity and menthol-like flavour. It should be used carefully.


Cardamom is referred to as the Queen of Spices. Ceylon Cardamom has a niche market in the world of spices, once again due to its rich properties.
In the culinary arts, cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke.

Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. There are two main types of cardamom: black cardamom and green cardamom


Cardamom powder is pure cardamom along with its husk roasted well and ground to a fine powder. We usually remove the husk while powdering instantly in hand mortar & pestle and use only the cardamom seeds or pods inside.

You can use powdered cardamom added directly to recipes that call for ground cardamom, but you will get more flavor by starting with the pods. Toast green cardamom pods in a dry skillet for a few minutes. Let them cool for a minute and then remove the seeds from the pods. Save the pods to use for adding to coffee or tea for flavor.