Annam Cardamom (Elaichi) is premium green cardamom (Elettaria cardamomum), presented as whole green pods that enclose tiny aromatic black seeds. The spice is prized for its complex, uplifting aroma combining sweet, citrusy and slightly herbal-eucalyptus notes with a warm, resinous finish. Cardamom’s fragrance and flavor come from its concentrated essential oils, making it a versatile ingredient in cooking and beverages. It is traditionally used across Indian, Middle Eastern and Scandinavian cuisines to flavor chai and coffee, rice dishes such as biryani and pilaf, curries and spice blends, as well as sweets, baked goods and desserts. Whole pods retain their aroma far longer than ground spice, and when stored in an airtight container in a cool, dark place they generally keep best for up to one to two years; ground cardamom loses potency more quickly and is best used within about six months.

For best results use whole pods or freshly ground seeds and remember that a little goes a long way. To release maximum flavor, lightly crush or bruise a pod with the back of a spoon or crack it open to remove the seeds and grind them fresh in a mortar or spice grinder. Add whole pods to boiling liquids, simmering sauces or rice and remove before serving, or bruise pods and steep them in milk and tea; a common guideline is one pod per cup of tea or about 2–4 pods per liter for beverages, 2–4 pods per cup of rice for fragrant rice dishes, and roughly 1/4 to 1/2 teaspoon of ground cardamom for recipes serving four, adjusting to taste. Toasting whole pods or seeds very briefly in a dry pan for 30–60 seconds can deepen their aroma before crushing or grinding. Store any unused cardamom in an airtight container away from heat and light to preserve its flavor.