Below is a list of all known varieties for Cardamom. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Cardamom (Black Pod) | Large, smoked pods with a pungent, smoky, and menthol flavor. |
| Cardamom (Black, Whole Pod) | The entire black pod, used whole in savory, long-cooked dishes for its smoky flavor. |
| Cardamom (Green Pod) | Aromatic spice from the whole green pod, prized for its intense flavor. |
| Cardamom (Ground) | Seeds ground into a powder for baking and spice blends. |
| Cardamom (Hulled Seeds) | The small, dark, whole seeds removed from the pod, offering intense flavor. |
| Cardamom (Pod, Bleached) | Green pods chemically lightened to a yellow/white color for visual uniformity; flavor is slightly milder. |
| Cardamom (Pod, Unbleached) | Green pods that have not been bleached, ensuring maximum preservation of the intense flavor. |
| Cardamom (Powder, Green) | Ground seeds from green pods, ensuring the color and flavor are maintained for lighter dishes. |
| Cardamom (Whole Seed) | The dark, aromatic seeds extracted from the green pod, offering the most intense flavor. |
| Cardamom Ginger | A spicy root used as a spice and in traditional medicine. |