Green vs Black Cardamom: Differences, Uses and How to Store

Walk into any Indian kitchen and you will find two kinds of elaichi: the small green one and the big, dark one. They share a name, but they taste completely different and are used in very different dishes. Here is a simple guide to help you use each one the right way.

Green cardamom (choti elaichi)

Green cardamom is small, light green and has a sweet, floral, refreshing aroma. It is often called the “queen of spices”.

• Taste: Sweet, cool, fragrant
• Best in: Chai, kheer, halwa, laddoo, biryani, pulao and mouth freshening
• Tip: Lightly crush the pod before adding, so the seeds release their oils.

Black cardamom (badi elaichi)

Black cardamom is large, dark brown and wrinkled. It is dried over open fire, which gives it a smoky, earthy and slightly camphor-like flavour.

• Taste: Smoky, bold, warming
• Best in: Rich curries, biryani, rajma, chole, garam masala and winter soups
• Tip: Use whole pods in slow-cooked gravies and remove before serving.

Quick comparison

How to pick good quality cardamom

• Green: Look for bold, plump, evenly green pods. Avoid pale, split or very small pods.
• Black: Choose large, firm pods with a strong smoky smell.
• Crush test: Fresh pods have sticky, dark seeds inside and a strong aroma the moment you crush them.
• No polish: Unnaturally shiny or bright green pods may be coloured or polished.

How to store cardamom

• Keep whole pods in an airtight glass jar, away from heat and sunlight.
• Do not store near the stove; heat and steam fade the aroma.
• Buy whole pods and crush only what you need. Ground cardamom loses its aroma within weeks.

Easy ways to use them

• Elaichi chai: Crush 2 green pods into your tea while it boils.
• Biryani: Use 2 green and 1 black cardamom together for layered flavour.
• Homemade garam masala: Black cardamom with laung, dalchini, kali mirch and javitri.

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