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Cardamom Pods – Green

Green Cardamom Pods

Elettaria cardamomum

Origin: Guatemala
From£52.56 per kg

Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. It comes in two types, black and green, and is used as whole pods, seeds, or ground.

Both genera are native to India, Sri Lanka and Indonesia. They are characterised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds. Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.

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With over 140 years of experience supplying herbs and spices in bulk, we know how to source the finest quality products from around the world. Our dried green cardamom pods can be delivered to your door nationwide, and delivery is free to UK Mainland on orders over £25!

Interested to learn more about this botanical or have any questions? Get in touch with our team today – we’ll be happy to help.


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History and background

Green cardamom is known as the ‘Queen of Spices’, and is adored around the world for its distinctive flavour – but its history of usage is estimated to date back more than 4,000 years. That makes it one of the world’s oldest known spices.

Originally, it was thought to have been used in Ancient Egypt for medicinal purposes, embalming and rituals. In the centuries that followed, Romans and Greeks began to adopt the spice too, albeit for different reasons. They coveted its strong scent, using it to make perfumes and oils. It was later brought back to Scandinavia by the Vikings, and remains one of the region’s favourite spices.

How to use

The dried ripe fruits have been used as a spice and in medicines since the 4th century BC. Their history in traditional medicine dates back thousands of years. Ancient civilisations used the spice to treat a variety of ailments, from asthma and indigestion to smelly breath.

Today, cardamom pods are perhaps best known for their culinary use, used to flavour curries, drinks and to create traditional spice blends. They offer a highly-fragrant taste, but are also difficult to describe. They are peppery, floral, citrusy and minty all in one – making them an exquisite, and punchy addition to savoury and sweet foods and drinks.

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Cardamom is used to spice both sweet and savoury dishes. Both the pods and seeds are edible, and are widely used in Indian, Middle Eastern, Arabic, and Swedish cuisine. It’s a key ingredient in the garam masala spice mixture that seasons meat and vegetable dishes, and in hot beverages such as masala chai and Turkish coffee. It is also an essential component in Thai curry and Thai soup. In Scandinavia, they are added to breads and pastries.

Today, this botanical is added to health supplements in capsule form and used as an essential oil. Some studies suggest that the oil from the seeds have antibacterial properties. Members of the family Zingiberaceae including turmeric, ginger and galangal have been used for centuries in traditional medicine. The capsules (fruits) have been used for applications including the control of asthma, teeth and gum infections, cataracts, nausea, diarrhoea, as well as cardiac, digestive and kidney disorders.

Cardamom pods and seeds are used as a flavour in gin and other liqueurs, often in combination with another flavour, such as raspberry.

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Delivery Information

Most of our ingredients can be delivered within 2-3 working days, with free delivery to the UK mainland on all orders over £25 and a 30 day returns policy. For more information, visit our Delivery & Returns page.

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Great products, quick delivery, very pleased, thank you.

Arrived on time. All good.

Good quality product, great service.

An absolute pleasure to buy from with super quick delivery too 5 stars all the way.

Item as described and quick delivery.

Excellent Seller & highly recommended! Super swift dispatch and delivery of great item arriving in less than 48 hours & exactly on its estimated due date too. Superb all round service. Many thanks!

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Frequently Asked Questions

If you’re cooking a recipe that requires whole pods, they are best cooked in a pan over a medium heat. Remember to take them out before serving. Some recipes also use the seeds. You can break open the pods and grind the seeds to release their flavour. Once ground to a powder, it’s best to use them as soon as possible to avoid losing their flavour.

Green and black cardamom are harvested and processed differently, with the latter being picked after it has matured. The black variety is also dried, unlike its green counterpart.

In their raw form, this ingredient can last up to two to three years.

MYQ (Mixed Yellow Quality) are seen as a lower quality, but this affects mainly the colour and sometimes size of the pods. Green are nicer to look at and more uniform in their colour. However, this does not affect the taste or flavour. If you use cardamom pods for cooking or in a distilling process, the MYQ are the more cost-effective option.