Green Cardamom, known as elaichi or sukumel in Nepali, is considered the queen of spices and one of the most aromatic and versatile spices in South Asian cuisine. Its bright, floral, citrus-tinged sweetness with a hint of mint makes it indispensable in both savoury and sweet applications. In Nepali and Indian cooking, whole green cardamom pods are used in rice dishes, biryanis, and meat curries, while the seeds are ground for garam masala, masala chai, and desserts like kheer, halwa, and mithai. A pod or two dropped into brewing chai transforms a simple cup into something perfumed and extraordinary. The 100g pack is great value for a spice used so frequently across South Asian kitchens. Customers treasure green cardamom for its exquisite aroma and its essential role in daily cooking and special occasion sweets.