Green cardamom is the Queen of Spices — intensely aromatic, sweet, and floral. Phoran's bold-grade elaichi uses large, plump pods with high essential oil content for maximum flavour in every use.
Why Phoran Green Cardamom?
Bold grade: Large pods, visibly plump, high essential oil content
Whole pods, never pre-cracked: Aroma is preserved until you crush them
No fillers or anti-caking agents
Resealable zip-lock pouch to maintain freshness after opening
How to Use
Biryani and pulao: Add 4–5 whole pods to hot ghee at the start
Masala chai: Lightly crush 2 pods per cup, add with tea leaves
Garam masala: Use seeds (not pods) when grinding fresh blends
Kheer, halwa, and sweets: Grind seeds fine for even distribution
Mouth freshener: Chew a pod after meals
Green Cardamom vs Black Cardamom
Green cardamom (elaichi) is sweet, floral, and citrusy — used in chai, desserts, biryani, and garam masala. Black cardamom (badi elaichi) is smoky and camphor-like — used in meat curries and dal. They are not interchangeable.
Storage: Keep in an airtight container away from heat and light. Whole pods retain aroma for 2–3 years. Origin: India (Kerala/Karnataka/TN).
