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How is green cardamom different from black cardamom?
Green cardamom is one of the most valuable spices in the world. It is an important part of many foods and drinks and also used in traditional medicines. The demand for green cardamom has grown in recent years, causing an influx of all grades of cardamom in the market. All the green cardamom now available in the market is not the high quality cardamom. One type of cardamom often found is looking black and smokey and the other green cardamom.
The black cardamom and green cardamom are related but one cannot be used instead of the other. Let’s look at the difference between the two kinds of cardamom.
Where Do They Come From?
They are not from the same plant. Green cardamom or "Chhoti Elaichi", comes from the Elettaria cardamomum plant. It is grown in the humid and tropical heat of Southern India and Guatemala. The bright green colour of fresh green cardamom is because they are picked while they were still a bit "young", at the right time of maturity.
Black cardamom, called "Badi Elaichi", comes from another plant. Name is Amomum subulatum. These plants grow in the much cooler places of the Himalayas and Nepal and also Bhutan. These cardamoms grow in totally different environments and so they look very different. The green cardamom seeds are small and sticky, while the black ones are larger and much more fibrous.
The Drying of Cardamom
The drying process of these two cardamoms is also different. When the green cardamom is dried slowly to keep its fresh, citrusy oils alive, black cardamom is put through a "trial by fire".
After the harvest, workers dry the black pods over open flames in a smoke-pit. This high heat and thick smoke get in through the tough skin and literally cook the seeds inside. The black cardamom always tastes smoky and never sweet because of this "cooking".
But in the case of green cardamom suppliers use gentle sun drying or controlled heat. This ensures that the green cardamom will have its light and floral smell.
The Difference in Flavor
Green Cardamom: It’s bright. It’s zesty. It’s like a mix of eucalyptus and lemon and yes, mint. This is why green elaichi is the star of your morning latte and your rice pudding. It’s the "vanilla of the East".
Black Cardamom: It’s deep and earthy. It doesn’t have any sweetness at all. It tastes more like cloves, black pepper and campfire smoke.
How to Buy the Best
1. Color and Appearance
The best quality cardamom will have a natural bright green color that looks fresh. If the green colour of the cardamom pod is more, it's better quality. Do not choose cardamom with pods that look pale. It means the cardamom is old or has been poorly dried.
2. Size and Shape
To identify the best quality cardamom from size and shape, check them. The best quality cardamom is usually large, heavy and has a uniform shape.
3. Aroma and Fragrance
The aroma of cardamom is always loved. You can identify high quality cardamom with its sweet and spicy fragrance.
Cooking Tips with Green Cardamom
With fresh green cardamom, you do not have to use a lot. One or two pods of fresh green cardamom! That's enough for a full pot of tea! The strong aroma and natural flavour of green cardamom remains unmatched in the market.
The fresh green cardamom turns a simple cup of tea or a dessert into a level of flavour that no other spice can match. And black cardamom, use it like a bay leaf. You usually put it in at the very beginning of the cooking process, often in hot oil, and you take it out before you serve the food. Biting into a black cardamom pod is not a pleasant experience; it’s very woody and the flavor is way too strong to eat whole.
Conclusion
Do not think fresh green cardamom is merely a cooking ingredient. It is the result of months of hard work. By choosing fresh green cardamom that has been properly graded and packed, you can have your tea, your desserts and also your savory dishes with the best green cardamom flavor.
Fresh green cardamom is not just an ingredient, it shows how strong natural tastes can be. You might be using it for its incredible health benefits and there is no substitute for fresh green cardamom.
Frequently Asked Questions
1. Is Green Cardamom better than Black Cardamom?
Both the cardamom are of different species. Green cardamom is the true cardamom with a sweet and floral taste. Black cardamom is a totally different species. It is dried over open fires to give it a smoky and earthy taste. It is not that one is better than the other, but for tea and desserts, using fresh green cardamom makes it taste the best.
2. Why is premium cardamom more expensive than regular elaichi?
The reason is due to the difference in harvesting and sorting process. In the case of premium cardamom, the whole process is labour intensive. Green cardamom do not ripen all at once, so the farmers pick them one by one by hand. Premium grades like 8mm Bold will come to be only a small percentage of the total harvest. And not just that, green cardamom suppliers also store green cardamom in a temperature controlled atmosphere to keep the cardamom pods green and oily.
3. How should I store my cardamom to keep it high quality?
The high quality cardamom needs careful storing to retain its flavour and aroma. This is a volatile spice, means its flavor evaporates easily. Never buy cardamom in plastic bags if you can avoid it. Keep it in a glass jar tightly closed and store in a dark and cool cupboard, that's the best way. When stored well, high quality cardamom will remain fresh for more than a year.
4. Can I use the green husks too?
Yes. The seeds have the most oil, but the husks have a lot of aroma. You just have to put the husks into your sugar jar or your coffee powder, you will get to infuse them with a subtle scent.