Green and black cardamom: which pack fits your recipe?

Treat the colour as part of the ingredient name

Small green cardamom and large black cardamom are distinct spices, not simply two ages of the same pod. The Spices Board lists small and large cardamom separately. Preserve that distinction in your shopping list rather than searching only for elaichi or elachi.

For a chai or dessert recipe that specifies green cardamom, do not buy black cardamom on the assumption that a larger pod is better value. For a savoury recipe specifying black cardamom, keep that name equally precise. Follow the recipe's intended spice rather than using colour as a quality ranking.

Whole pods, seeds and powder

Check which part the recipe measures. A count of pods is not the same measure as a spoon of powder. Read whether a ground product contains the seed only or other pod material where the manufacturer provides that detail; do not promise a universal conversion.

• Whole pods suit a recipe that explicitly uses pods and may remove them before serving.
• Seeds suit instructions that open the pods before grinding.
• Powder removes a preparation step but needs its own measured quantity.

Choose a pack you will use

For an occasional dessert, a small labelled pack may be more practical than a large bag bought only for its kilogram price. If several household recipes use the same form, add their planned quantities before deciding.

Keep the original name, date and batch information after putting the spice in a tightly closed container. Our spice storage guide explains a simple cupboard routine. For a meal using the green variety, see masala chai. Never infer a product's origin or certification from the word cardamom alone.

Sources and label checks

• Spices Board India: botanical names