3 Cardamom Recipes Worth Trying: Tea, Curry, and Cookies

3 Cardamom Recipes Worth Trying: Tea, Curry, and Cookies

Linda Decann
Recipes · ⏱ 8 min read · June 2026

3 Cardamom Recipes Worth Trying: Tea, Curry, and Cookies

One spice, three completely different directions — a spiced tea, a coconut chicken curry, and a batch of pistachio cookies.

USDA Certified Organic Non-GMO

ON THIS PAGE

  1. Beyond the Kitchen
  2. Cardamom Tea
  3. Cardamom Chicken Curry
  4. Cardamom Pistachio Cookies
  5. Pods vs. Seeds
  6. FAQ

Cardamom shows up in an enormous range of cooking, from Indian chai to Scandinavian baking to Middle Eastern coffee, and we've covered that full tour in Cardamom, the Ultimate Spice for the Global Kitchen. Rather than retread that ground, this one's about three specific recipes you can actually make tonight: a spiced tea, a coconut chicken curry, and a batch of pistachio cookies, each built around whole green cardamom pods.

Beyond The Kitchen

Cardamom Isn't Just For Cooking

Before the recipes, a quick detour: cardamom's warm, spicy-sweet aroma has made it a long-standing fixture in perfumery, usually as a top note that gives a fragrance its first bright, spicy impression before deeper notes take over. It also turns up in some soaps and lotions purely for scent. Nothing medicinal here, it's simply a spice that smells good on its own, independent of anything it's added to in the kitchen.

The Recipes

Three Ways to Cook With Cardamom Pods

Cardamom tea in a cup

Cardamom Tea

Serves 2-3 · Active time: 10 minutes

Ingredients

  • 4 cups water
  • 4 green cardamom pods, lightly crushed
  • 2 black tea bags
  • 2 tablespoons honey
  • 1 cup milk

Directions

  1. Bring the water and crushed cardamom pods to a boil in a saucepan.
  2. Add the tea bags and let steep for 3-4 minutes.
  3. Remove the tea bags and pods, then stir in the honey and milk.
  4. Heat over low heat until warmed through, then serve.

Lightly crushing the pods before boiling helps release more flavor than dropping them in whole. Skip the honey, or swap it for sugar, if serving to a child under one year old.

Cardamom chicken curry in a pot

Cardamom Chicken Curry

Serves 4 · Active time: 15 minutes · Total time: 50 minutes

Ingredients

  • 4 chicken thighs
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 4 green cardamom pods, crushed
  • 1 cinnamon stick
  • 1 can coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Directions

  1. Heat oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, garlic, and ginger and sauté until softened.
  3. Add the chicken and brown on all sides.
  4. Stir in the cumin, coriander, turmeric, cardamom pods, and cinnamon stick to coat the chicken.
  5. Pour in the coconut milk and bring to a simmer.
  6. Cover and simmer for 30-40 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  7. Season with salt and pepper, fish out the cardamom pods and cinnamon stick, and garnish with cilantro.
  8. Serve with rice or naan.
Cardamom pistachio cookies on a tray

Cardamom Pistachio Cookies

Makes about 24 cookies · Active time: 20 minutes · Bake time: 12-15 minutes

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/2 cup shelled pistachios, chopped

Directions

  1. Preheat oven to 350°F.
  2. Cream the butter and sugar together until light and fluffy.
  3. Mix in the egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and cardamom.
  5. Gradually combine the dry ingredients into the wet mixture.
  6. Fold in the chopped pistachios.
  7. Roll into small balls, place on a parchment-lined baking sheet, and flatten slightly with a fork.
  8. Bake 12-15 minutes, until the edges turn golden.
  9. Cool on the sheet briefly before transferring to a wire rack.
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Quick Reference

Pods, Seeds, or Ground — Which Goes Where?

For the tea and curry above, whole pods are simmered in liquid and removed before serving, the classic use for whole cardamom. For the cookies, ground cardamom mixes straight into the dry ingredients. If you only have pods on hand and need ground, crack them open and grind the seeds inside; about 8-10 pods makes roughly a teaspoon. We've covered the full pods-vs-seeds breakdown, including substitution ratios and storage, in a dedicated piece: Do Cardamom Pods and Green Cardamom Pods Differ in Any Way?

Common Questions

Frequently Asked Questions

Do I need to remove cardamom pods before serving a dish?
For dishes like curries, tea, or rice where whole pods are simmered for flavor, yes, they're typically fished out before serving since the pod itself isn't pleasant to bite into. For baking, the seeds are usually removed from the pod and ground first, so there's nothing left to pick out.
Can I use ground cardamom instead of whole pods in these recipes?
Yes, as a substitute, roughly 1/4 teaspoon of ground cardamom can stand in for one crushed pod, though whole pods generally give a brighter, longer-lasting flavor in anything simmered for a while, like tea or curry.
Is cardamom used for anything besides cooking?
Yes. Its aroma makes it a fairly common top note in perfumes, and it shows up in some soaps and lotions for fragrance as well.
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Note: Cardamom pods sold in larger retail sizes are a convenient way to stock up if you cook with it often. This article is for culinary informational purposes only and does not describe a treatment for any health condition.