Third Most Expensive Spice In The World

The most expensive spice in the world is saffron followed by vanilla.

The third most expensive spice in the world is cardamom. You may also see it spelled cardamon or cardamum but it’s the same thing. Cardamom is a sweet spice so it can be used in conjunction with many other spices in food and drinks.

Cardamom Costs About $19/kg ($9/lb)

Cardamom costs about $19/kg ($9/lb.) on average for small (green) cardamom and about $5/kg ($2.20/lb.) for large (black) at auction. Cardamom generally retails for about $3 – $6 per ounce. As with the more expensive saffron and vanilla, cardamom prices can fluctuate due to numerous factors and the high price is largely due to the same reasons that make those other two spices so costly:

Growing and harvesting cardamom is very manual and labor-intensive and the regions they grow in often face natural disasters and other weather-related issues that disrupt supply. An acre of land can typically yield 23 kg – 68 kg (50 lbs – 150 lbs) of cardamom so land requirements also factor into the high price.

The largest producer of cardamom is Guatemala which had no historical connection to the plant until it was introduced there in the early 20th century by a German plantation owner named Oscar Klöffer. Guatemala has since overtaken India as the largest global producer which is now in second place.

Why The High Price For Cardamom?

Specifically, why is green cardamom so expensive? As mentioned above, the high price of cardamom is similar to why saffron and vanilla are so expensive to grow and produce for retail consumers:

Cardamom has to be manually harvested so it is very labor-intensive.
Significant land is required to grow cardamom certainly compared to other spices and crops.
Cardamom is picked when it is about 75% ripe so more time and care are then dedicated to ensuring it is picked at the correct time and then properly washed and dried to get it ready for sale.

Yields as mentioned above are relatively low per acre of land.
Demand for cardamom is increasing so the price has naturally increased at the same time.
Output can be disrupted by inclement weather such as massive rainfalls that cause flooding or conversely drought in the growing regions in India.

The largest consumers of cardamom are those in the Arab world, parts of Asia and north Africa as well as Scandinavian countries in northern Europe.

Large vs Small Cardamom

The output from cardamom that is consumed is actually a fruit and cardamom plants are perennials. Depending on the type of cardamom, they are grown in different parts of the world. In that regard, there are technically three types of cardamom:

Green Cardamom: Also known by its plant name Elettaria, is the type that is predominant in the US market. Green cardamom is also known as small cardamom as it comes from a small pod. It is predominantly grown in Guatemala and the southern part of India in evergreen forests. It is well-known in the Arabic world for its use in coffee as well as in northern European countries in baked goods. It is also used in traditional and modern Asian dishes and is other applications around the world like curry powder and in sausage preparation.

Black Cardamom: Also known by its plant name Amomum, the resulting fruit output is round or oval and is predominantly reddish brown. Black cardamom is predominantly grown in the eastern part of India, Nepal and Bhutan in cold, humid environs. Its smoky, tart flavor makes it a great addition to savory dishes and is often found in curries, masala, colas, biscuits, liquors, and biryani.

White Cardamom: White cardamom is actually green cardamom that has been bleached so that it can be used in cooking without staining or discoloring food. In that regard, it is often used in light-colored baked goods. As a result of the bleaching it tends to have a milder taste than green cardamom.

Health Benefits

Consumption of cardamom is believed to offer a number of health benefits including the following:

Antioxidants may help to reduce blood pressure.
Some components of cardamom may help to fight cancer cells.
Anti-inflammatory effects may help to reduce or prevent inflammation from multiple sources.

May assist with digestive issues including stomach ulcers.
May offer dental and mouth benefits including a reduction in cavities and bad breath.
Offers antibacterial effects which may help to fight infection.

Could contribute to lower blood sugar levels.

Read research on cardamom to learn more about proven health benefits and which ones are theoretical at this point.

Keys To Buying Cardamom

Cardamom is typically sold whole in pods or ground. You can of course also buy products that already have cardamom incorporated as an ingredient. Only a small amount of cardamom needs to be used in teas or coffee or in foods like curries, pilafs, stews, pickles and rice pudding desserts.

Green cardamom pods should be small and bright green. Green cardamom whether in whole or powder form will have a strong flavor and should be stored in a dark, airtight container to keep it fresh. Ground cardamom is cheaper as the grinding process lowers the quality.

Black cardamom is harvested later and is also fire dried. In pod form, you crush it to reveal the seed. Only the seeds are used and the pods can be discarded. As a result, black cardamom is cheaper than green cardamom.

Green Cardamom Uses

Green cardamom is sweet so it can be used in many different ways:

With other spices: Cardamom works well with cumin, coriander, cinnamon, and bay leaves among others.

In many dishes: Cardamom works well in tea and coffee as well as with rice, legumes, lentils, all vegetables, red meat, chicken, marinades, soups, stews, biryani and curries.

And if you don’t have access to cardamom? The best substitute is to replace 1 teaspoon of cardamom with 0.5 teaspoon each of cinnamon cloves combined.

Black Cardamom Uses

Black cardamom isn’t commonly used in sweet dishes the same way green cardamom is used but can be utilized as follows:

Foods: Used with slow-cooked meats as well as in broths, soups, chowders, casseroles and marinades that require a smoky flavor. Also used in garam masala.

Desserts: Used in rice pudding, cakes, ginger fig chutney, payasam and other dishes.

Final Thoughts

Here’s a table discussing the characteristics and attributes of Cardamom:

Criteria	Cardamom
Texture	Small, oval-shaped pods with seeds inside.
	Ground cardamom is a fine powder.
Flavor Release	Intense, aromatic, and slightly sweet.
Color	Green cardamom pods are bright green;
	black cardamom pods are dark brown.
Common Uses	– Enhancing desserts (e.g., baklava, chai tea, rice pudding).
	– Flavoring coffee and various beverages.
	– Incorporating into spice blends (e.g., garam masala).
	– Adding depth to both sweet and savory dishes.
Baking	Cardamom is commonly used in baking, especially in Scandinavian and Middle Eastern pastries, bread, and cookies.
Storage	Store whole cardamom pods in an airtight container in a cool, dark place.
	Ground cardamom should be stored in a tightly sealed container to preserve its flavor and aroma.
Cost	Cardamom can be moderately expensive, particularly high-quality green cardamom pods.
Smell	Fragrant, sweet, and slightly spicy aroma with citrus undertones.
Taste	Warm, sweet, and slightly floral with a hint of citrus.
Culinary Advantages	– Adds complexity and depth to dishes with its unique flavor.
	– Versatile spice used in both sweet and savory recipes.
	– Known for its use in various global cuisines, including Indian, Scandinavian, and Middle Eastern.
	– Offers potential health benefits, including digestive aid and antioxidant properties.
	– Ground cardamom is convenient for adding flavor to recipes without the need to crack open pods.

Note: Cardamom is a versatile spice known for its aromatic and slightly sweet flavor. It is used in a wide range of culinary applications, from desserts to savory dishes and beverages. Whether you prefer the bright green pods of green cardamom or the smoky depth of black cardamom, this spice can elevate the flavor of your recipes and add complexity to your culinary creations.