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Aromatic family: Spices

Cardamom

Scientific name: Elettaria cardamomum

Fresh, balsamic spice between lemon, eucalyptus and sweet seed.

Origin: Humid forests of southern India and Sri Lanka

Green cardamom pods hold seeds of enormous aromatic intensity. In vermouth they bring balsamic freshness and a citrus impression that lightens dense formulae, especially in styles described in red, white and dry vermouth.

The pod is usually opened and the seed worked with a brief maceration or a separate extract. It pairs with orange, lemon, cinnamon and vanilla; a high dose, however, can recall perfume or menthol.

Its luminous character suits both whites and reds of Piedmontese inspiration. The Vermouth di Torino guide contextualises that spicy language, and Carpano Antica Formula is a useful reference for exploring warm, balsamic layers.

Role in the recipe

  • Lifts the nose with citrus and balsamic notes.
  • Lightens blends dominated by caramel, vanilla or roots.
  • Bridges citrus peels and warm spices.
  • Adds complexity in very small amounts.

Related vermouths

24 catalogue references linked to this botanical.