White Cardamom

White cardamom can refer to one of two things — and it’s important to distinguish between them:

✅ 1. Bleached Green Cardamom (most common meaning)

• What it is: Regular green cardamom pods that have been bleached to a pale color.

• Flavor: Milder and less aromatic than unbleached green cardamom.

• Why its used:

  • For aesthetic purposes (especially in light-colored desserts or baked goods).

  • Sometimes used in Scandinavian baking, like in Swedish buns or cakes.

• Downside: Bleaching often reduces the essential oils, meaning less flavor and aroma.

🟡 Not a different variety — just green cardamom thats been processed.

✅ 2. Siam Cardamom / White Cardamom (rare meaning)

• Botanical name: Amomum krervanh or related species

• Native to: Thailand, Laos, and parts of Southeast Asia

• Also called: Thai cardamom or round cardamom

• Flavor: Milder and more earthy than green cardamom, slightly camphor-like

• Used in: Thai and Vietnamese cuisine, sometimes in traditional medicine

🌿 Comparison Table: