Traditions with cardamom

Cardamom, the aromatic seed pod of a plant of the ginger family, is called the queen of spices. Its sweet, floral and slightly camphor-like flavour runs through the coffee of Arabia, the chai of India, the buns of Scandinavia and the sweets of South Asia. It is a spice of hospitality, offered in a cup to welcome a guest. These pages follow the traditions that use it, from the Gulf majlis to the Swedish fika.

Where it is used

In Arabia, ground cardamom is brewed with coffee and poured from the dallah for guests. In India, it flavours masala chai, kheer, laddu and biryani. In Sweden and Finland, it perfumes cinnamon buns, pulla and festive breads. In Guatemala, which grows more than any other country, it is mostly exported. Turkish coffee and Persian tea are also often scented with a pod.

What it means

The coffee of the Gulf is more than a drink: offered with cardamom and dates, it is the sign of welcome, and refusing it can cause offence. In South Asia, cardamom is chewed after a meal to freshen the breath, and offered at weddings and Eid. In Scandinavia, a bun with cardamom marks the coffee break, fika. Across these cultures, the pod stands for generosity and friendship.