Cardamom - what is it and why use it for BBQ?
Short answer: Cardamom is an aromatic seed from the ginger family with a fresh, slightly camphor-like flavor. In BBQ rubs, it adds an exotic depth that cannot be replicated with other spices originating from Kerala, India.
Cardamom is one of the most expensive spices in the world, after saffron and vanilla. Yet, in small quantities, it is one of the most impactful flavorings in a dry rub. Here's everything you need to know.
What is cardamom?
Cardamom — also known as Elettaria cardamomum — is a plant from the ginger family that originally comes from the rainforests of Kerala, India. The small green pods contain black seeds that are dried and ground into a fine powder.
There are two main varieties: green cardamom (fresh, aromatic, most commonly used) and black cardamom (smoky, earthy, for savory dishes). In BBQ rubs, you almost always use the green variety.
What does cardamom taste like?
Cardamom has a complex flavor: fresh, slightly camphor-like, with notes of lemon, mint, and a hint of pepper. It is both warm and refreshing — a combination rarely found in other spices.
Cardamom is intense. Half a teaspoon per 100g of rub is enough to taste it. Too much and it will overpower everything. Start small and build up.
Why cardamom in a BBQ rub?
Cardamom adds an exotic, aromatic layer to a dry rub that is difficult to describe but instantly recognizable. It works particularly well with lamb, chicken, and game meats that have a distinct flavor and benefit from a spice with character.
In Middle Eastern and North African BBQ styles, cardamom is a classic ingredient — think shawarma seasoning and ras el hanout-based rubs. Check out the Shawarma rub.
Origin — Kerala, India
The Rub Kitchen sources its cardamom directly from Kerala, the spice region on India's southwest coast. Kerala is the largest producer of cardamom in the world and is known for the high quality of its green cardamom, with a higher content of essential oils than cheaper varieties.
How to store cardamom?
Dry, dark, and sealed. Cardamom quickly loses its aroma when exposed to air — preferably store it in an airtight jar. Ground cardamom is optimal up to 6 months after opening; whole pods remain good for up to 12 months.
Preferably buy cardamom as whole pods and grind them just before use. The flavor is then significantly more intense than pre-ground powder.
Using cardamom in BBQ
Use cardamom as an accent in a dry rub — not as a main ingredient. Combine it with cumin, coriander powder, and cinnamon for a Middle Eastern flavor profile, or with black pepper and ginger for a warmer, Asian base.
It works well with indirect heat at a low temperature — the aromatic oils are slowly released without burning.