Cardamom
Elettaria cardamomum · cardamom · cardamome verte
Cardamom: what every chef needs to know
Across kitchens, There has made a name for itself — a reason Cardamom shows up on so many prep lists: it is the seed pod of a plant in the ginger family and is after saffron, the most expensive spice in the world, with a market price of 15–60 euros per kilogram. Two types exist: green cardamom and black cardamom, which has a more smoky and menthol-like flavour for savoury Asian dishes. The primary aroma component in green cardamom is 1,8-cineole (eucalyptol) and alpha-terpinyl acetate. Cardamom is a required ingredient in Scandinavian baking (kanelbulle/cinnamon bun), Arabic coffee (qahwa) and Indian chai. The seeds are more flavourful than the whole pods: pods are used for infusion and then removed.
Cardamom: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (gemalen) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (gemalen).
Cardamom: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Cardamom: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Toasten in dry pan to geurig: activeert etherische oliën. not too long: verbrand quickly and is bitter.
Pod openbreken, seeds eruit halen and stampen in mortar for sterker aroma then ground poeder from the winkel.
whole pods breken and meekoken with water: subtle eucalyptus-aroma in the koffie. Filteren for serve.
ground cardamom evenly through dough for kanelbulle of cardamom buns: fresh ground provides intensere flavour.
Cardamom: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Cardamom: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried imported product (Guatemala and India are the largest producers).
Cardamom: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Cardamom
What is the difference between green and black cardamom?
Green (Elettaria cardamomum): fresh-eucalyptus flavour, for sweet and aromatic dishes, chai, Arabic coffee. Black (Amomum subulatum): smoky-menthol, for savoury Asian braises. Not interchangeable.
How do I use cardamom pods to best effect?
Toast in a dry pan (2–3 min) for more aroma, then crush to release the seeds. Or simmer whole pods in liquids for infusion and then remove.
Why is cardamom so expensive?
Handpicking Elettaria cardamomum pods is labour-intensive. Guatemala and India are the largest producers. After saffron, cardamom is the most expensive spice in the world.
At what temperature should you store Cardamom?
Store Cardamom at Kamertemperatuur cool and dry, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Cardamom professionally?
The primary professional technique for Cardamom is Pods toasten at droge pan medium for 2-3 min. Always verify core temperature with a calibrated probe thermometer.
Does Cardamom contain allergens?
Cardamom is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
