Toplama: Yeşil Kakule

Whole pods are almost always the better choice if you care about flavor. Here's why: cardamom contains volatile oils that give it that distinctive sweet, floral, citrus-pine taste. The moment you grind those seeds, those oils start escaping into the air. Pre-ground cardamom from the store has been sitting on shelves for who knows how long, losing potency the whole time.

Whole pods act like little protective cases for the seeds inside. They keep the flavor locked in until you're ready to use them. When you crack open a fresh pod and crush the seeds right before cooking, the difference is obvious. The aroma hits you immediately, and the flavor in your finished dish is noticeably stronger.

This is exactly why DRUERA only sells whole green cardamom pods rather than pre-ground powder. Grinding cardamom yourself takes just seconds with a mortar and pestle or spice grinder, and the flavor payoff is huge. For dishes like chai, biryani, or curries where you're infusing flavor, you can toss in whole pods and remove them before serving. For baking, crush the seeds right before adding them to your batter. Either way, you're getting cardamom at its peak.

They're actually from different plants and taste completely different, so don't swap one for the other thinking they're interchangeable.

Green cardamom (the more common type) comes from the Elettaria cardamomum plant. It has a sweet, floral flavor with hints of citrus and eucalyptus. You can use it in both sweet and savory dishes, which is why it shows up in everything from Indian desserts to Scandinavian pastries to Middle Eastern coffee. It's harvested before the pods fully mature, which keeps that delicate, complex flavor.

Black cardamom comes from a completely different plant (Amomum subulatum) and is dried over open flames, giving it a bold, smoky, almost campfire-like taste with menthol notes. It works in hearty savory dishes like stews, curries, and meat braises where that smokiness can shine. You'd never put it in a cake or chai tea unless you wanted your dessert to taste like it was cooked over a bonfire.

Green cardamom is also significantly more expensive because of limited growing regions and labor-intensive harvesting. It's often called the "Queen of Spices" and ranks as the third most expensive spice in the world after saffron and vanilla.

DRUERA sources green cardamom from the Western Ghats region of India and Sri Lanka, where the climate and soil produce pods with the most intense aroma and flavor.

Cardamom's four enemies are heat, light, humidity, and air. Protect it from those, and your pods will stay potent for up to 3-4 years. Ignore them, and you'll end up with sad, flavorless husks.

Here's what to do: Keep your cardamom in an airtight container (glass jars with tight lids work best) in a cool, dark cupboard away from your stove or oven. The temperature swings near cooking appliances will degrade the essential oils faster. Skip the refrigerator, though. The moisture can make the pods clump and go musty.

A quick freshness test: crack open a pod and smell it. Fresh cardamom hits you with an immediate wave of that sweet, piney, citrus aroma. If you get nothing, or it smells dusty and flat, the spice has lost its punch. Also look at the color. Vibrant green pods are what you want. Pale, faded pods have likely been sitting around too long.

DRUERA packages cardamom in airtight, light-protective packaging to preserve freshness from the moment it leaves the source. But once you open it, proper storage at home makes all the difference in how long that flavor lasts.