When you see cardamom sold as “8 mm”, that number is the pod size. The pods have been passed over a sieve with 8 millimetre openings, so only the largest, best-filled pods are kept back. Bigger pods usually hold more seeds and more of the aromatic oil that gives cardamom its punch, which is why 8 mm bold green cardamom sits at the top of the grade ladder.
Grading sounds technical, but for a buyer it comes down to three things: size, colour, and how the pod was dried. Here is what each one tells you.
How green cardamom is graded
After harvest, green cardamom (Elettaria cardamomum) is dried and then sorted over graded sieves. Whatever size stays on the sieve becomes the grade — 6 mm, 7 mm, 8 mm, and so on. The bigger the pod, the higher the grade. In the trade you will also hear names like AGEB (Alleppey Green Extra Bold) for the largest, greenest Indian pods.
| What you'll see on the label | Roughly what it means |
|---|---|
| 8 mm / “bold” / AGEB | Largest pods, held on an 8 mm sieve — the most seed and aroma |
| 7 mm | A good everyday grade; slightly smaller pods, still plump |
| 6 mm and below / “shorts” | Smaller or split pods, often sold for grinding and masala blends |
Colour matters just as much as size. A deep, even green means the pods were dried gently and kept out of harsh sun. Pale, yellowish or streaky pods have usually been over-dried or bleached, and they have lost some aroma along the way.
Does size actually change the flavour?
Up to a point, yes — larger pods tend to carry more essential oil, so they smell and taste stronger. But size is not the whole story. A smaller pod that was picked at the right time and dried well can easily beat a large pod that has sat in a warehouse for a year. Freshness and drying decide as much as the sieve does. If you ever have to choose, pick the batch that smells alive when you open it.
How to judge cardamom quality at home
You do not need any equipment. Tip a few pods into your palm and check four things:
- Colour: an even, deep green across the batch, not pale or patchy.
- Shape: plump, three-sided pods that feel firm and are not split open.
- The seeds inside: crush one pod — the seeds should be dark, slightly sticky and strongly fragrant, not dry, pale and dusty.
- Aroma: a sharp, sweet, almost citrus-and-eucalyptus lift the moment you crush a pod. That hit is the volatile oil, and it fades as cardamom ages.
At our unit in Nedumkandam, Idukki, we sieve to 8 mm and hand-check for exactly this: bold, whole, deep-green pods that still smell alive.
Green cardamom vs black cardamom
They are not the same spice. Green cardamom is the sweet, floral one for chai, biryani, kheer and baking. Black cardamom (badi elaichi) is larger, smoke-dried and savoury — you reach for it in slow-cooked curries and garam masala, not in dessert. Grading language like “8 mm” belongs to the green variety.
Last updated 16 June 2026