Green cardamom (Elettaria cardamomum) is the small, intensely aromatic pod most common in India and the Middle East. Black cardamom (Amomum subulatum) is larger and smoke-dried, used in savory cooking. White cardamom — grown widely in Indonesia and also known as Java cardamom or kapulaga — is milder, with a lighter color that suits dishes and products where a gentler flavor is wanted. Suwarna exports Indonesia’s native white cardamom, sorted and disclosed before it ships.
