Cardamom is an aromatic spice native to India, widely used across Middle Eastern, South Asian, and Scandinavian cuisines. The two main varieties are green cardamom (Elettaria cardamomum), which has a sweet, floral, slightly eucalyptus-like flavor, and black cardamom (Amomum subulatum), which is smokier and more pungent. Green cardamom is the variety used in desserts and chocolate making. It is often called the "queen of spices" and is one of the most expensive spices by weight after saffron and vanilla.
In Dubai chocolate, ground green cardamom can be incorporated into the pistachio cream filling or infused into the chocolate itself for an aromatic warmth that is quintessentially Middle Eastern. It is a natural pairing with pistachio and complements both dark and milk chocolate beautifully. Use finely ground cardamom sparingly — approximately 1/4 to 1/2 teaspoon per batch of Dubai chocolate bars. For the freshest flavor, buy whole green cardamom pods and grind the seeds yourself just before use, as pre-ground cardamom loses its aromatic potency relatively quickly.