This page been viewed 1426 times

 Uses of Cardamom, Elaichi

  Last Updated : Jan 02,2019

11 Uses of Cardamom 

Cardamom is a spice that most predominantly grown in India (where it is known as Elaichi) and Indonesia. It is one of the most ancient spices in the world, sometimes referred to as the queen of spices and is also considered to be one of the most expensive spices. It is used for adding a distinct aroma and taste to the food.  

1. Cardamom is one of the main spices used in Indian Cuisine

2. A mix of whole spices that includes cinnamon, cardamom and cloves, is one of the best and classic combinations that flavors Punjabi vegetable subzis. These 3 spices enhance the flavor any gravy whether tomato, onion or milk based, for example Paneer Makhani and Dum aloo.   

3. It gives a rich aroma and subtle sweetness to various rice dishes. Cardamom is an important ingredient that enriches the taste of different biryanis and pulaos like Shahi Pulao. Many recipes call for cardamom to be added whole, with the pod. It slowly infuses the dish with its essence and the shell disintegrates as it cools. 

4. Garam Masala, a spice mix used commonly in subzis, rice preparations and snacks in India is made by roasting many spices together and then grinding them up, one of these spices being Cardamom. 

5. It provides a unique sweetness to different types of dals and curries like Dal makhani and give them a regal smell and flavor. 

6. The trio of cardamom, saffron and nutmeg is a winner combination for Indian Sweets. Almost all sweets, hailing from different parts of the country, make use of this. For example the Gujarati Basundi and Bengali Rasmalai to Sooji Halwa, each have a distinct taste of cardamom. 

7. Elaichi is an important addition to beverages as well. The classic Masala Chai makes use of cardamom to give it a strong aroma! Even coffee made with cardamom is pleasantly aromatic and refreshing. Cardamom is an often added spice in Arabic coffee, which is known for its unique taste. 

8. It is an important ingredient in Panakam, a traditional south Indian cooling drink made with jaggery along with pepper powder, basil and other ingredients had on Ram Navami. 

9. Cardamom is also used in making paan, an after meal digestive prepared using betel leaves. 

10. Desserts like Ice creams, flans, rice pudding and porridge also use this spice. Infusing the cream with cardamom results in a wonderful rich cardamom ice cream. 

11. It forms a part of the Lebanese spice powder, Baharat that is used to season soups and meat dishes.


To know about Recipes using Cardamom, check out our collection.

uses of cardamom

 by Tarla Dalal
A favourite with most people while eating out at any Punjabi restaurant! paneer makhani as the name suggests is a very rich subzi from the lap of Punjab. It uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk make pure white butter from thick creamy milk. The liquid that is left over after the butter has been removed is very delicious and cooling and makes a tasty drink. Soft paneer chunks are dunked into a rich tomato based gravy, a must try for all paneer lovers! Serve with rotis or parathas. Enjoy how to make Paneer Makhani recipe with detailed step by step photos.
Dum aloo is one vegetable which is loved by one and all, it is rich, creamy and spicy all in one. . . Serve it hot with Chapatis or Cooked Rice to make a homely and satisfying meal. For more recipes using Baby Potatoes check out our collection which has recipes like Aloo Biryani , Potato and Peas Salad in Dill Curd Dressing , Sizzling Potatoes in Cheese Sauce , Tandoori Aloo , Tandoori Aloo Aur Baby Corn and many more. Enjoy how to make Dum Aloo recipe with detailed step by step photos and video below.
 by Tarla Dalal
The presence of the word Shahi always hints at the richness of a recipe. Indeed, the Shahi Pulao is a dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture. While an assortment of spices including saffron and caraway seeds gives this rice preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures. Pineapple also gives the dish a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this one-dish meal can be served with just a bowl of curds or raita .
 by Tarla Dalal
Every cuisine has a special ingredient, which gives it its characteristic flavour and aroma. If you think of Chinese cuisine, the five-spice powder comes to mind, for Bengali cuisine, there is the panch-phoron, for South Indian cooking, there is the sambhar masala, and when it comes to north Indian food, garam masala wins hands-down! So robust and versatile is this spice powder, with such a large assortment of spices and seeds, that it can be used to flavour anything, from Pulaos and Sukhi Subzis to gravies and snacks too. No wonder it is so popular all over the world! Although is is available even in the smallest of shops in India and in Indian stores across the world, this recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made masalas can give.
Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Almonds and pistachios add crunch to this rich , creamy sweet. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. It can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. Come festivals like Raksha Bandhan, Janmashtami or Navratri ,my father would start reducing the milk since 5 am so, that the gas range would be free before my mother gets up and starts cooking the meal . Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly. The recipe with step by step photo is provided below. Check out more Gujarati mishtan recipes like Golpapdi, Kopra Pak, Mohanthal.
 by Tarla Dalal
Get set to prepare the all-time favourite Bengali delight right in your own kitchen! We show you the whole process, right from curdling the milk to make fresh and succulent paneer, to making super-soft rasgullas from it, and soaking them in aromatic and spicy saffron milk to make authentic Rasmalai. Refrigerate this delightful mithai and enjoy it cold. During auspicious and festive occasion make this Rasmalai at home and enjoy with freinds and relatives.
 by Tarla Dalal
Curling your fingers around a steaming hot cup of Masala Chai, slowly sipping the invigoratingly flavoured and aromatic beverage, is like spending quality time with a friend! It can soothe you when you are unwell, rejuvenate you when you are tired, and revive your spirits when you are bored. Turn to this recipe, to learn the perfect way of brewing this magic potion, with the right proportions of chai masala, ginger and other peppy ingredients. Savour the Masala Tea hot and fresh, and avoid reheating it, because that makes tea slightly bitter.
 by Tarla Dalal
Rich and lusciously textured ice-cream made of the perfect combination of milk, milk powder and cream is sweetened just right and perked up with two of India’s most favourite and traditional flavours – kesar and elaichi. Popularly used in everything from kheer to sweets and milk shakes, these fantastic desi flavours make this ice-cream appeal to all, including elders! Enjoy it after a hearty meal, and lose yourself in its rich aroma and indulgent texture.
 by Tarla Dalal
Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. Enjoy our Dal Makhani recipe with step by step photos. Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that Punjabi Dal Makhani is a delicacy that they alone can make to perfection. This my own tested recipe dare I claim it as the best? Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans . Also do try other recipes that combines beautifully with fresh tomato pulp like Kashmiri Dum Aloo or Cauliflower Stir-fry .
A wonderful dessert that can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. Rava sheera is traditional, yet modern in its simplicity, making it a sheer delight. Sheera makes a traditional and delightful combination with puris and chana. Check our collection of sheera recipes, that apart from semolina are made using varieties of nuts, flours or a combination of flour and fruits and even dals. Enjoy how to make Rava Sheera recipe with detailed step by step photos and video below.
Subscribe to the free food mailer


Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email
Rate and review this recipe and get 15 days FREE bonus membership!

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.