Badia Cardamom Whole, 14 oz

Whole green cardamom pods — the fragrant, resinous seed of Elettaria cardamomum — are central to Indian and Middle Eastern cooking. Cracked open, the black seeds inside release a cool, eucalyptus-citrus aroma that defines chai, biryani, and Arabic coffee.

Common Uses

Crush pods into the pot for chicken biryani, lamb korma, and rogan josh. Steep whole in milk for masala chai and kheer. Pound into garam masala. For Arabic coffee (gahwa), grind alongside the beans. Add to rice pilaf, Scandinavian baked goods, and poached pears.

Cuisine Context

Cardamom is essential to Mughlai Indian cooking, Gulf Arab hospitality, and Persian sweets — the spice that signals celebration. Whole pods are non-negotiable in slow-cooked rice dishes and brewed drinks, where they perfume the liquid without releasing the gritty texture of ground cardamom.

Pro Tip

Lightly crack pods with the flat of a knife before adding to a dish — this exposes the oils inside without scattering the seeds. Fish out the spent pods before serving rice, or warn guests; biting into a whole pod is intensely bitter.

Ships from Doral, FL.