1. Health & Lifestyle

Green Vs Black Cardamom; Uses, Taste And Health Benefits

Although green cardamom (chhoti elaichi) is more commonly used in sweets and savoury dishes, black cardamom (moti elaichi) is just as healthful and helpful. The following are some key distinctions between the two cardamom kinds.

Chintu Das

Elaichi, also known as cardamom, is a ubiquitous Indian spice that may be used in a variety of sweet and savoury foods. We use it in kheer and payasam, as well as biryanis and pulao. Cardamom is also used to flavour our favourite masala chai, and it's nearly ubiquitous in Indian pastries. Cardamom, both whole and crushed, is commonly used in Indian cooking, and with good reason. They give the meal an unrivalled scent and flavour that can't be replicated by any other spice or ingredient.

Cardamom is also used in a variety of home treatments for illnesses ranging from colds and coughs to acidity, blood pressure, blood sugar, and even foul breath. Although green cardamom (chhoti elaichi) is more commonly used in sweets and savoury dishes, black cardamom (moti elaichi) is just as healthful and helpful.

Although we are all familiar with the green cardamom, or chhoti elaichi, few of us are familiar with the taste, flavour, and appearance of the moti elaichi. Black cardamom, also known as Bengal cardamom or larger cardamom, is used in the same way as green cardamom as a spice, but it has a completely distinct flavour and aroma. The black cardamom, like its relative, has a strong flavour that is smokey in character, as opposed to the sweet flavour of the green cardamom.

Apart from the obvious differences in size and colour, there are a few key distinctions between green and black cardamom that every cook should be aware of:


The green cardamom originates from the Elettaria cardamomum species, but the black or longer cardamom comes from the Amomum subulatum species. Both types are grown in India, but they are processed in quite different ways. The pods of green cardamom are picked before the plant matures to full maturity. The black cardamom pods are collected much later and dried over big fire pits as well.

Flavour and Usage

Both the pod and the seeds of green cardamom are utilised to flavour the spice. Only the seeds of black cardamom are utilised, while the pods are discarded. The black cardamom has a smoky, camphor-like flavour, while the green cardamom has a powerful and robust scent and flavour. The flavour of black cardamom is frequently compared to that of mint, however both types of cardamom are used to flavour meals and beverages.


Green cardamom is one of the most costly spices in the world by weight, even though you only need a seed or two to flavour your dish or tea. Green cardamom pods or entire green cardamom are obviously more costly than cardamom powder since the grinding procedure degrades the quality. The black cardamom is less expensive than the green cardamom since the pods are used less frequently.


In Indian and Chinese traditional medicine, black cardamom is utilised in home treatments. Black cardamom is even used in the treatment of constipation and dysentery in the latter. It's also thought to help with asthma symptoms. Green cardamom, on the other hand, can help with sleep problems. Both types of cardamom aid digestion and relieve gastrointestinal discomfort.

So there you have it! Cardamom should be kept in airtight containers in a clean, dry, and cold location in your kitchen. Keep these containers away from strong-smelling foods and other objects that might detract from the spice's delicate scent.

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