Green Cardamom from Sri Lanka: freshness and nobility in a capsule
Considered the queen of spices, green cardamom is one of the most fragrant, subtle, and precious in the world. In Sri Lanka, it grows in the shade of rainforests, in the heart of the central mountains, in human-sized plantations where each pod is carefully hand-picked. At Lokayah , we offer you a very high-quality green cardamom, harvested at perfect maturity, carefully sorted and dried to preserve all its aromatic richness.
Origin, terroir and know-how
Green cardamom belongs to the Zingiberaceae family (like ginger). It is native to the tropical regions of the Indian subcontinent. In Sri Lanka, it is grown in the hills of Kandy , Nuwara Eliya , or Ella , where the high-altitude forests provide a unique ecosystem of mist, shade, and constant humidity.
Lokayah's partner producers work on a small scale, with a deep respect for the soil, plants, and the natural cycle. No artificial irrigation, no chemical fertilizers: cardamom grows in step with the monsoons, in agroforestry, alongside other species such as pepper and citrus fruits.
Each pod is harvested by hand at the optimum time, then washed, sorted, and dried slowly at low temperature . It is this gentle drying that allows the intense green color to be preserved , a mark of quality and freshness.
👉 Discover our artisanal green cardamom
The benefits of green cardamom
Green cardamom is much more than a fragrant spice: it's a medicinal plant with multiple virtues, used for centuries for its beneficial effects on the digestive, nervous, and immune systems. Its richness in essential oils, antioxidants, and micronutrients makes it a choice ingredient in both cooking and herbal medicine.
Helps digestion
It stimulates gastric juices, reduces bloating and gas, and soothes digestive cramps. Ideal after a heavy meal.
Breath freshener
Chewed directly, the cardamom pod releases a lively and natural freshness, much more subtle than mint.
Antioxidant and anti-inflammatory properties
Its essential oils (cineole, terpineol) protect cells and calm internal inflammation.
Toning, detoxifying and balancing
As an infusion or in dishes, it stimulates without exciting, regulates without tiring. It helps to gently warm the body.
How to use green cardamom?
Cardamom can be used whole, crushed, or ground . Its natural form (the capsule) allows for long-term storage without loss of aroma. Before use, simply crush the pod to release the black seeds inside.
In savory cooking:
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In Indian curries , fragrant rice dishes (biryani, pilaf)
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With roasted vegetables , pumpkin, carrots or sweet potatoes
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Marinated with lamb, chicken or fish
In sweet cooking:
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In creams, compotes, cakes, brioches and gingerbread
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With dark chocolate , in ganaches or mousses
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In syrup with poached fruits (pears, apricots, peaches)
In infusion and drink:
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In Indian chai (black tea, milk, cinnamon, ginger, cloves, etc.)
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In Turkish coffee or twisted espresso
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In a cocktail or homemade lassi, with lemon and yogurt
👉 See our cardamom-based recipes
FAQ – Green Cardamom
How to release its aroma?
Simply open the pod with the flat of a knife to access the seeds.
How many pods to use?
Generally, 2 to 3 pods are enough for a dish, an infusion or a dessert.
What is the difference with black cardamom?
The green one is floral, fresh, and lemony. The black one is smoky, woody, and more intense.
How to store it?
Store in an airtight container away from light, heat, and humidity. This way, it will retain its fragrance for 1 year or more.
In conclusion
Sri Lankan green cardamom is more than just a spice: it's a complete sensory experience , a complex aroma that evokes forests, flowers, and the warmth of home. Its rarity, nobility, and balance make it a cornerstone of natural, refined cuisine.
At Lokayah , we are proud to offer you this exceptional spice, cultivated in an artisanal and respectful way, to enhance your dishes while honoring the land and those who work it.
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