If you want to learn more about green cardamom vs black cardamom, including its uses, prices and benefits, keep reading this article.
What is cardamom?
Before we delve deeper into the differences, let’s find out what cardamom is used for in the kitchen. Cardamom is an aromatic spice extracted from the pods of the plant. Surprisingly, they are closely related to turmeric and ginger. Some may need help deciding whether to use cardamom seeds or pods. Whole pods produce the cardamom spice. This is the outer covering that covers the seed clusters inside. It is the seeds that retain most of the flavour of the cardamom spice. Cardamom can be purchased in 3 different forms:
- Whole cardamom pods
- Cardamom seeds
- Ground cardamom powder
All types of cardamom are used in foods to add flavour.
The use of cardamom in cooking is also similar, regardless of its kind, i.e., white, green or black. While one type can be used for both sweet and savoury dishes, the other is used more for spicy dishes. Before knowing about the green cardamom vs black cardamom, let’s see what they both are.
What is Green Cardamom?
Green cardamom, also called real cardamom or “chhoti elaichi” in Hindi, is a spice extracted from the plant Elettaria cardamomum, which belongs to the ginger family (Zingiberaceae). Growers harvest the small green seeds and pods, which have a sweet but intense eucalyptus flavour, before they are fully ripe. This spice is the basis of the lovely and spicy delicacies of Indian cuisine, including masala chai. Manufacturers blanch this expensive, high-quality spice to produce white cardamom.
What is Black Cardamom?
Black cardamom – also known as Bengal cardamom, large cardamom or “moti elaichi” in Hindi – is a spice obtained from the plant Amomum of the ginger family (Zingiberaceae). Growers harvest black cardamom pods when they are fully ripe and use the smoked seeds to add a smoky, minty flavour to spice blends and curry pastes in many Indian dishes.
This article highlights the green cardamom vs black cardamom as described in the following sections.
- Appearance: Green cardamom pods have a pale green hue and are smaller than black pods, which are actually dark brown.
- Medicinal Uses: Both spices have many potential health benefits and are common remedies in Indian and Chinese medicine. Black cardamom is considered to aid digestion and is used to treat asthma. Green cardamom is now a traditional sleep aid.
- Processing: Green cardamom differs from black cardamom in several ways. First, black cardamom is usually oven-dried, while green cardamom is usually harvested before it is ripe.
- Price: Although you most effectively want a seed of green cardamom to impart flavour to your meals or tea, it’s miles one of the most high-priced spices through weight, recognised to the world. The green cardamom pods or whole cardamom is more expensive than cardamom powder because the grinding system lowers its quality. As compared to the green cardamom, the black cardamom is inexpensive because the pods have restrained use.
- Flavour and Usage: In the case of green cardamom, each pod and the seeds are used for flavouring. When it involves black cardamom, most effective the seeds are used, and the pods are discarded. The green cardamom has a totally sturdy and excessive aroma and flavour, whilst the black cardamom has a smoky and vaguely camphor-like flavour. The taste flavour of black cardamom has a coolness. This is, on occasion, likened to that of mint. However, each kind of cardamom is used for the motive of including flavour in ingredients and drinks.
Let us recap a number of the important things about green cardamom vs black cardamom.
Cardamoms are specifically of types: green cardamom and black cardamom. Both are utilised in whole pods or powdered shapes in cooking extraordinary sorts of dishes.
Green cardamom is smaller in length and has a citrusy, clean flavour, whilst black cardamom has an excessively smoky flavour.
The makes use of green cardamom in cooking is more flexible and famous and may be used in candy and savoury dishes; black cardamom is good for savoury dishes.
If you haven’t attempted the use of green and black cardamom pods in cooking it might propose to accomplish that and experience the specific flavour of the spices.
Can You Substitute Black Cardamom with Green?
Although each is of the cardamom type, you cannot use green cardamoms in place of black cardamom. You can use each collectively in a dish; however, they’re not alternatives for each other because of the distinction of cardamom flavour.
So now you know about green cardamom vs black cardamom! It’s really helpful to keep cardamom in air-tight bins in clean, dry and funky locations in your kitchen. Keep those bins far from sturdy-smelling ingredients and different materials, as they could break the sensitive aroma of the spice.
