Cardamom Seeds vs Pods Difference Comparison

Cardamom is known as the “Queen of Spices” because to its fragrant and rich qualities. This spice pairs well with baked products and sips of tea.

Furthermore, its distinct flavor may serve to balance the heat in savory recipes. Cardamom may also be used to provide a warm spice to sweets, such as apple pie, to balance out the sweetness. It is a spice in the ginger family that is native to subtropical Asia and is used in Indian cuisine.

Cardamom is available in a variety of forms, including pods, seeds, and powder. However, you’ve lately discovered a recipe that calls for cardamom and are curious about the distinction between cardamom seeds and pods.

Cardamom seeds and pods have various features that identify them, such as size and form, but they have a similar taste and are quite adaptable, even having applications outside of the kitchen.

Cardamom Seeds vs Pods

The form and texture of cardamom seeds and pods are the primary distinctions. Because they originate from the same plant, the taste is similar. The pods of cardamom are trigonal, while the seeds are black and tiny.

Inside the pods are clusters of firm, crunchy seeds that may be separated and crushed. Depending on the recipe, you may use the pods for maximum taste and then remove them later, such as steeping one or two in a pot of tea.

  • Flavor

    It is used in basmati rice, curries, and marinades in the same way as cumin is.

    It may be sweet, robust, lemony, and minty, as well as smokey.

  • Duration of storage

    Ground cardamom is the most perishable, with a shelf life of about three months.

    Seeds will survive longer; pods will last at least a year.

    Cardamom may be found in the spice department of almost every supermarket store.

  • Nutritional information for 1 tablespoon ground cardamom:

    18 kilocalories

    0g fat

    potassium 65g

    Carbohydrates: 4g

    2g of fiber

    1 gram protein

  • Appearance

    The real cardamom (or green cardamom, as it is often known) plant has huge leaves, white blooms, blue stripes, and yellow borders.

    These plants may reach a height of 10 feet.

    Cardamom is derived from a tiny fruit that contains 8-16 seeds; pods vary in color and size according on species.

  • Health Advantages

    Cardamom may aid with indigestion and asthma.

    It also has diuretic and antiemetic effects.

    Cardamom is useful for treating nausea and motion sickness, as well as hiccups.

    Cardamom also contains limonene, an antioxidant that may help prevent cancer.

Comparison Table

Cardamom Seeds Cardamom Pods
Seeds are removed from pods and then ground. Typically toasted, fried in a pan with or without oil to extract flavor. Grind or use whole before adding to the recipe.
18-20 seeds 10 whole pods; black cardamom pods are three times larger than the green.
Small and black, resembling peppercorn. Spindle-shaped, with a triangular cross-section, houses multiple seeds.
Adding a few seeds will not overpower spice blends. Seeds have a sweet scent. Using half a pod will reduce the other spices and make cardamom the lead role in a dish.

Can You Substitute Cardamom Seeds for Pods?

Finally, you may exchange cardamom pods for seeds and vice versa, but there is a catch.

This spice is popular in Europe, where it is added to bread, cooked in ghee, and used in meat and vegetable dishes. Cardamom may also be included in garam masala spice blend. Its warm, nutty taste with citrus and mint undertones makes it an ideal spice for both sweet and savory meals.

Here are a few things to think about. To begin, various varieties of cardamom provide distinct tastes. Cardamom is found in white, green, and black varieties. White cardamom is just bleached green cardamom, which has less taste and is not as common as the other two. As previously said, green is the most frequent kind and is a popular choice for sweet foods.

It is essential to begin with the whole cardamom pod, even if it requires a little more work and less convenience. Ground cardamom lacks taste because vital oils are lost during storage. Black cardamom contains bigger dark brown pods that provide a smokey, savory flavor.

It is best to use the whole pod, including the seeds, and then discard after cooking your meal (since no one likes to eat into a full pod). Cardamom may be used to enhance the taste of coffee or other drinks.

If you don’t have cardamom seeds or pods, want a different flavor, or don’t like the taste of cardamom, here are some conversions and substitute suggestions.

  • 1 teaspoon cardamom seed powder equals 18-20 seeds or 10 entire pods
  • 1 tablespoon cardamom pods = 8 g ground cardamom
  • Ten entire cardamom pods equal one teaspoon crushed cardamom, one teaspoon cinnamon, or one teaspoon cinnamon with one teaspoon nutmeg.

Pods are often utilized in recipes and saved for later use as a garnish on top of the meal.

If you’re making lamb stew, you may substitute a couple sticks of cinnamon and whole cloves for the cardamom pods. Just keep in mind to take them out before serving.

Allspice powder is perfect for meat and fish recipes since it imparts a similar flavor profile to cardamom without requiring nearly as much.

Fresh, ground, or powdered ginger may also be used in lieu of cardamom in a recipe. A teaspoon will enough, or you may use half-and-half with cinnamon. Cumin and coriander are also good cardamom substitutes, particularly in spicy meals or meat recipes.

What Are Cardamom Seeds?

Cardamom is one of the oldest spices in the world, going back 4,000 years. Egyptians utilized it for medicinal or religious reasons. To keep their breath fresh and their teeth clean, they nibbled on cardamom pods.

Cardamom, on the other hand, was employed by the Greeks and Romans for its scent in perfumes and oils. During their travels, the Vikings found cardamom and brought it back to Scandinavia, where it is still used in dishes today. Originally, cardamom grew so abundantly in the Western Ghats of Southern India that it was dubbed the Cardamom Hills.

Cardamom seeds are found in cardamom pods, which grow on Asian plants. Nothing artificial has been added to the seeds. Cardamom may be used in almost anything, but it has a particular taste that is difficult to reproduce.

How to Use Cardamom Seeds

To substitute other types of cardamom, you don’t require as many cardamom seeds. For example, instead of 1 teaspoon of powdered cardamom powder, you simply need 1 teaspoon of cardamom seeds. With its earthy, bittersweet scent, cardamom is the major component in chai spice mixes and goes well with chicken and rice.

What Are Cardamom Pods?

Pods are the seeds’ homes, and they originate from identical plants with the same history. Pods are completely natural and adaptable, and the many varieties of cardamom pods may be used interchangeably.

You may also use powdered or ground cardamom for the pods. Keep in mind that green and white are often utilized in sweet dishes rather than savory.

How to Use Cardamom Pods

The pods are inedible due to their fibrous nature, but you don’t have to throw them away. Boiling them in water, then filtering and chilling, yields infused, flavored water suitable for cocktails, lemonade, rice, or curries.

Cardamom is used in a wide variety of dishes, from pastries to hamburgers. Because it has an autumnal taste, it would complement hot cider, eggnog, or tea. Lamb and cardamom go well together, and you could even create ice cream. Combining green and black pods yields a lovely mixture that works nicely with veggies and beans.

They’re really adaptable when it comes to freshening up living areas after wrapping them, making fragrant oils, and acting as a natural exfoliant for your skin after adding a little of honey to the crushed pods.

Keep in mind that cardamom has a strong taste and aroma. As a result, it is preferable to begin with less and gradually increase the amount. You don’t want to overwhelm your senses.


Can you substitute cardamom seeds for cardamom pods?

Both types of cardamom may be used in the same recipe, but the preparation procedure will vary. To expose the seeds for slow cooking, you will need to break or crush the pods. Biting into these seeds is usually uncomfortable.

How many cardamom seeds equal a cardamom pod?

2 tablespoons of ground cardamom.Grinding your own cardamom seeds is a terrific way to ensure the freshest taste. As a general rule, there are around a dozen seeds each pod, and 10 pods will yield about 11 seeds.

Which is better cardamom pods or seeds?

Steep entire pods (lightly crushed to release more flavor) in liquid where flavor may be steadily extracted over time. ground entire pods for additional intensity, then remove the seeds and ground them separately for an even more strong taste (the seeds may also be used whole or crushed).

How much cardamom equals a pod?

6 teaspoon of ground cardamom. That means you’ll need to purchase six pods for every teaspoon of cardamom called for in your recipe. Start with a quarter teaspoon of cloves and a quarter teaspoon of cinnamon if the recipe asks for one teaspoon of cardamom.1 cardamom pod is equal to 1

What can I substitute for 1 cardamom pod?

What is the finest cardamom substitute? Combine cinnamon and allspice in equal proportions. So 1 teaspoon cardamom is equivalent to 12 teaspoon cinnamon and 12 teaspoon allspice. It lacks the depth and originality of cardamom, yet it will suffice in a hurry.

Do cardamom seeds soften when cooked?

If you bite into a cardamom pod without first heating it, it will be pungent and harsh, so make sure they have enough time to soften and unleash their flavors.

How many teaspoons is 10 cardamom seeds?

Each Green Cardamom Pod has 5-12 seeds, and around 10 pods provide one teaspoon of powdered cardamom.

Can you eat cardamom seeds?

Cardamom is derived from the seeds of numerous plants that are related to ginger. It has a unique taste that pairs well with both sweet and savory foods. Cardamom seeds and pods may be found in curries, sweets, and meat dishes, as well as drinks like coffee and chai tea.

How do you convert cardamom seeds to ground cardamom?

Simply crush the pods to extract the seeds. Place the seeds in the mortar (bowl) and start grinding them with the pestle. Continue grinding until the seeds are crushed to a fine powder, then continue with your recipe.

Who should not use cardamom?

Cardamom may interact with some medicines, such as blood thinners and liver-damaging pharmaceuticals. As a result, it is necessary to see a doctor before ingesting it. Cardamom is typically not advised for pregnant women to ingest since it might stimulate the uterus and produce uterine contractions.

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