白豆蔻粉由整顆白豆蔻研磨而成，保留清新花香與檸檬、桉葉香氣。與整顆豆蔻相比，粉狀釋香更快，適合烘焙、布丁、奶茶、醃料及快炒。它亦常用於印度咖哩、香飯（biryani）、西式奶油醬汁及香料餅乾（如荷蘭Speculaas或薑餅）。由於易氧化，建議密封存放於陰涼處，並於3個月內用完以保最佳風味。1粒整顆白豆蔻約等於1/4茶匙白豆蔻粉，菜餚出鍋前加入可保留鮮明香氣。
Ground white cardamom is made from whole pods, retaining a fresh floral, lemon, and eucalyptus aroma. Unlike whole pods, it releases flavor instantly, making it ideal for baking, puddings, masala chai, marinades, and stir-fries. It is also commonly used in Indian curries, pilaf (biryani), Western-style cream sauces, and spice cookies (like speculaas or gingerbread). As it oxidizes easily, store in an airtight container in a cool, dark place and use within 3 months. One whole pod equals about 1/4 teaspoon of ground spice. Add just before serving for the brightest flavor.
