Cardamom

Botanical Overview

Cardamom is one of the world's oldest and most treasured spices, native to the lush forests of southern India and Sri Lanka and now cultivated across Guatemala, which has become the world's largest producer. A member of the ginger family, cardamom grows as a tall, leafy perennial whose seed pods are harvested by hand — a labor-intensive process that makes it one of the most expensive spices in the world, after saffron and vanilla. Known as the "Queen of Spices," it holds a place of deep reverence in Ayurvedic medicine, where it has been used for over 4,000 years, and in Middle Eastern and Scandinavian cultures where it perfumes everything from coffee to pastries to rice dishes. Green cardamom (Elettaria cardamomum) is the most common variety used in tea, prized for its complex, aromatic warmth. Black cardamom (Amomum subulatum) carries a smokier, more camphor-like character and appears in more robust spice blends.

Flavor Profile

• Warmly aromatic, floral, and gently spicy
• Complex layers of citrus, mint, and sweet spice
• Exotic and perfumed with a clean, refreshing finish
• The defining flavor note of traditional chai blends
• Pairs beautifully with ginger, cinnamon, cloves, black pepper, and black tea

Traditionally Used For

• Soothing digestive discomfort, bloating, and gas
• Relieving nausea and an upset stomach
• Freshening breath — chewing a pod is a traditional remedy across South Asia
• Supporting healthy blood pressure levels
• Anti-inflammatory and antioxidant properties
• Supporting respiratory health and easing congestion
• Traditionally used as an aphrodisiac and mood-lifting herb in Ayurveda
• May support healthy blood sugar regulation

Brewing Notes

• Water temperature: 200–212°F / 93–100°C
• Steep time: 5–10 minutes
• Use ½–1 teaspoon of lightly crushed pods or ground cardamom per 8 oz
• Lightly crushing the pods before steeping releases far more essential oil and flavor
• For chai, simmer whole pods with black tea and milk for the fullest, richest result
• Pairs wonderfully with honey, oat milk, and a pinch of black pepper