Green cardamom
इलायची / elaichi
- Flavor and role
- A spice with black seeds inside green pods, giving a bright, sweet aroma mixing eucalyptus and citrus. Lightly crush the whole pods, or grind just the seeds.
- Typical dishes and uses
- Biryani, masala chai, Arabic coffee, Nordic cardamom buns, kulfi, garam masala. In this book: chicken biryani.
- Substitutes
- 3 cardamom pods = ¼ tsp ground cardamom. If you have none, a pinch of cinnamon + a pinch of nutmeg.
- Storage
- In the pod and airtight, 1-2 years. Ground loses its aroma quickly; use within 3 months.
- Main countries
- India · GT
- Used in this book
- Chicken BiryaniBunny Chow (Durban Chicken Curry in a Loaf)Chicken Machboos (Emirati Spiced Chicken and Rice)Chicken KabsaKanelbullar (Swedish Cinnamon Buns)Massaman CurryRogan JoshSri Lankan Chicken Curry (Kukul Mas Curry)Thai Iced Tea BobaDurban Lamb Bunny with Fresh-Ground MasalaTandoor-Style Murgh MakhaniHyderabadi Chicken Dum BiryaniChicken Biryani BurritoBiryani Chicken Rice BowlRoyal Chicken Machboos with Saffron Rice, Daqoos and Crispy OnionsCharcoal-Skewered Chicken Tikka MasalaDoro Wat with Homemade Niter Kibbeh and Honey-Wine FinishMasala Chai Hot Cross BunsLamb Kabsa with Toasted Spices and DaqqusBrown-Butter Cardamom Knots (Kanelknutar), Overnight ProofedPuff Pastry Kanelbulle Twists with Cardamom GlazeSlow-Braised Beef Shin Massaman with Whole SpicesMisir Wat with Homemade Niter KibbehMango Lassi New York Cheesecake with Cardamom and PistachioSeared Paneer Palak with Garlic TadkaPadang-style dry rendangSlow-Braised Lamb Shank Rogan JoshRogan Josh Keema Loaded FriesSabich with Haminados Eggs and ZhugTower-Roast Chicken Shawarma with ToumSri Lankan Black Chicken Curry with Toasted Coconut
Updated 2026-10-10