Cardamom
Cardamom suppliers and sourcing guide
Cardamom is the dried fruit of Elettaria cardamomum, a perennial in the ginger family grown mainly in Guatemala and India. Capsules are picked just before ripening and dried to keep their green color; each pod holds small dark aromatic seeds. Brands buy whole green pods, decorticated seeds, or ground seed for baked goods, chai and coffee blends and drinks, and cardamom oil or oleoresin for liquid flavoring.
- Also known as
- Elettaria cardamomum · Green cardamom · Cardamon
- Facts checked
- November 2026
Forms and grades of cardamom
Suppliers sell different products under the same name. Specify the one you need.
Whole green pods
Graded by size, color and origin (Guatemalan, Indian Alleppey); larger, greener pods cost more.
Decorticated seeds
Seeds separated from the husk, which carry most of the flavor.
Ground cardamom
Ground seeds, or ground whole pods at a lower price and milder strength.
Bleached pods
White pods bleached during processing, a smaller trade grade.
Oil and oleoresin
Steam-distilled seed oil or solvent-extracted oleoresin for liquids.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Volatile oil
- Volatile oil by steam distillation; seed carries far more oil than husk, so ground whole pods test lower.
- Moisture
- Moisture by distillation or loss on drying.
- Color and size
- Pod color and size grading against the specification for whole cardamom.
- Total and acid-insoluble ash
- Ash by gravimetry; acid-insoluble ash measures sand and soil and is the usual cleanliness check for ground cardamom.
- Pesticide residues
- Multi-residue pesticide screen by GC-MS/MS and LC-MS/MS, a common rejection reason for cardamom.
- Microbiology
- Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.
Storage, lots and expiry
Storage and shelf life
Store cardamom in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Whole pods hold their aroma much longer than ground seed. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.
Lots and expiry dates
Volatile oil, pod color and pesticide results vary by origin and grade, so record each for every lot. Keep the grade and origin on the lot record, since price tracks them closely.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.10 lists cardamom (Elettaria cardamomum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)21 CFR 182.20 lists cardamom seed extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Compliance Policy Guide 525.750 describes cardamom as the dried, nearly ripe fruit or seed of Elettaria cardamomum, with pods that are green or white (bleached).
Source: fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Cardamom suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking cardamom suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell cardamom? Request a listingFrequently asked questions
What forms of cardamom can brands buy?
Common forms include whole green pods, decorticated seeds, ground cardamom, bleached pods and oil and oleoresin. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for cardamom include?
Expect volatile oil, moisture, color and size, total and acid-insoluble ash, pesticide residues and microbiology, each with its method, specification and result for that lot.
How should cardamom be stored?
Store cardamom in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Whole pods hold their aroma much longer than ground seed. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.
What is the regulatory status of cardamom?
21 CFR 182.10 lists cardamom (Elettaria cardamomum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. 21 CFR 182.20 lists cardamom seed extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes cardamom as the dried, nearly ripe fruit or seed of Elettaria cardamomum, with pods that are green or white (bleached).
More flavors, spices and essential oils
- Vanilla extractExtract of vanilla · Pure vanilla extract
- Vanilla beansVanilla planifolia · Vanilla tahitensis
- Vanillin4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde
- Ethyl vanillin3-Ethoxy-4-hydroxybenzaldehyde · Bourbonal
- Natural flavorsNatural flavoring · Natural flavour
- Artificial flavorsArtificial flavoring · Synthetic flavors
- CinnamonCinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia)
- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- Black pepperPiper nigrum · Peppercorns
- Cayenne pepperCapsicum annuum · Capsicum frutescens
- PaprikaCapsicum annuum · Sweet paprika
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