Cardamom
Elettaria cardamomum
Cardamom is a tropical, shade-loving relative of ginger grown for its intensely aromatic seed pods, one of the world's most prized and expensive spices. It needs warmth, humidity and patience.
- Light
- Bright indirect light to part shade
- Water
- Regular; keep consistently moist
- Difficulty
- Hard
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Overview
Cardamom is a large, tropical perennial in the ginger family (Zingiberaceae), forming clumps of tall leafy shoots 2-4 m (6-13 ft) high from a fleshy rhizome. It is grown for its small green seed pods, whose seeds carry a complex sweet-spicy, eucalyptus-like aroma.
Often called the 'queen of spices', green cardamom is among the most valuable spices in the world by weight. It is a true understory plant, naturally growing in the dappled shade of tropical forests, which makes it challenging to cultivate outside warm, humid climates.
How to identify it
- Leaves: Long, lance-shaped, deep green, arranged in two ranks on tall reed-like shoots
- Habit: Clumping perennial 2-4 m tall arising from a thick rhizome
- Flowers: Small white flowers with violet-streaked lips, borne on separate low flowering stems that sprawl along the ground
- Fruit: Small, three-sided green pods, each holding several aromatic black-brown seeds
- Aroma: Warm, sweet, pungent and camphor-like
Care & growing
- Light: Bright indirect light to partial shade; it scorches in direct tropical sun
- Water: Regular; keep the soil consistently moist and never let it fully dry
- Soil: Rich, humus-heavy, well-drained soil
- Temperature: Strictly tropical, warm and humid (zones 10-11); protect from any frost and from cold drafts
- Feeding: Feed during the growing season; it is a hungry plant
- Propagation: By rhizome division or from fresh seed; plants take several years to begin fruiting
Habitat & origin
Cardamom is native to the moist evergreen forests of the Western Ghats in southern India and nearby Sri Lanka, where it grows as a forest-floor understory plant in warm, humid shade.
It is cultivated commercially in India, Sri Lanka, and most heavily in Guatemala, which is now the world's largest producer, as well as other tropical regions. Outside the tropics it can only be grown as a tender container or greenhouse plant.
Uses & benefits
Cardamom is a prized culinary spice, central to South Asian cooking (curries, rice dishes, chai, sweets), Middle Eastern coffee, and Scandinavian baking. The whole pods or ground seeds add warmth and fragrance.
It is also used in traditional medicine as a digestive aid and breath freshener, and the essential oil features in perfumery. Because pods are still largely hand-harvested, cardamom remains one of the costliest spices.
Frequently asked questions
Why is cardamom so expensive?
The pods ripen unevenly and must be hand-picked over several pickings, the plants take years to fruit, and they require specific tropical, shaded growing conditions, all of which make it labor-intensive and costly.
What is the difference between green and black cardamom?
Green cardamom (Elettaria cardamomum) is the sweet, aromatic true cardamom of this entry. Black cardamom (Amomum species) is a larger, smoky-flavored relative used in savory dishes.
Can I grow cardamom at home?
Only in a warm, humid, shaded environment. Outside the tropics it must be a greenhouse or houseplant, and even then fruiting is difficult and slow.
How do I use cardamom pods?
Lightly crush whole pods to release the seeds' aroma in rice, curries, tea or desserts, or grind the seeds. Remove whole pods before serving, or use the ground seeds directly.
Cardamom guides
In-depth guides for identifying, growing, and caring for Cardamom.
