Ground cardamom is made from the dried seeds of Elettaria cardamomum (green cardamom) and is one of the most expensive spices by weight. Its complex aroma from 1,8-cineole and terpinyl acetate makes it central to Indian sweets, chai, and biryanis, as well as Scandinavian baking and Arabic qahwa coffee. It provides trace manganese and iron per teaspoon.
Ground cardamom loses its aroma quickly; buy whole pods and grind fresh for the best flavour. Use half a teaspoon per recipe as a starting point — it is potent. Green pods are more aromatic than black.
Where Cardamom, ground Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 1,120 mg | 56% | |
| Magnesium | 230 mg | 61% | |
| Phosphorus | 170 mg | 24% | |
| Calcium | 130 mg | 16% | |
| Iron | 100 mg | 714% | |
| Manganese | 8.90 mg | 445% | |
| Zinc | 2.60 mg | 26% | |
| Copper | 1.30 mg | 130% | |
| Niacin (B3) | 1.10 mg | 7% | |
| Thiamin (B1) | 0.200 mg | 18% | |
| Riboflavin (B2) | 0.180 mg | 13% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Folate | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin A (RE) | 0.000 µg | 0% | |
| Maltose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →