Black or Green Cardamom? Is There Really a Difference?

Words: Crush

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Aptly called the ‘Queen of Spices’ due to its unique flavour profile, cardamom reigns supreme in the spice world, and South Africa. But with two main varieties on shelves, knowing which type to use might pose a culinary conundrum. The real question: what’s the difference between black and green cardamom?

While both have similarities, choosing between green and black cardamom can impact the taste and aroma of certain dishes.

The Origins of Cardamom

Native to the lush rainforests of India, cardamom or ‘elachi’, has traversed continents and cuisines, and dates back at least 4000 years. This spice was once cherished by the ancient Egyptians, who used it in incense and perfumes. It later embarked on a journey along the ancient spice routes, gracing the tables of Roman emperors and Arab traders, who held it in high regard for its aromatic qualities. As time progressed, cardamom found its way to Scandinavia, where it became a key ingredient in the famous pastry, kardemummabullarhat or ‘Swedish cardamom buns’.

The complex spice is also affectionately known as ‘karamonk’ by South African locals, and is a staple ingredient in sweet and savoury delights like koe’sisters and breyani/biryani. But how do you know when to use black or green cardamom?

Green Cardamom vs. Black Cardamom

While both have similarities, choosing between green and black cardamom can impact the taste and aroma of certain dishes. These are just some examples that show how cardamom can define the essence of a dish…

Green cardamom is the more common, widely recognised variety. It boasts a vivid green colour and a delicate, sweet and citrusy flavour profile. Its seeds, housed within small aromatic pods, are often ground into a fine powder or used whole in both sweet and savoury dishes.

In Indian cuisine, green cardamom is a star player in dishes like biryani, curry and chai. Its fragrant notes can elevate desserts like rice puddings and ice creams (kulfi). Overall, green cardamom imparts a lively essence to dishes and uplifts flavours.

Black Cardamom on the other hand, is a smoky elixir, and the edgy counterpart to its green sibling. Unlike the vibrant green pods, black cardamom pods are dark brown and display a distinctive wrinkled appearance. What sets black cardamom apart is its smoky, earthy flavour profile, with hints of resin and camphor.

This spice is prominently featured in the cuisine of North India, particularly in hearty dishes like biryani and various meat curries. It imparts a deep, complex undertone, making it a favourite among those who relish robust flavours.