<p>This study focused on the development and optimization of cardamom oleoresin-loaded calcium alginate beads using ionic gelation, offering a novel strategy for improved sensory appeal and flavour release in culinary applications by addressing the instability of oleoresins in direct food applications. The optimization was executed using a face-centered central composite design (FCCCD) under the RSM approach. The concentration of polymer (2, 4 and 6%), cross-linker (3, 5 and 7%), and oleoresin (0.40, 0.50 and 0.60%) were taken as independent variables, whereas yield and density were taken as dependent variables. The optimal conditions for preparing the calcium alginate beads were 5.63% polymer, 3.00% cross-linker and 0.44% oleoresin. The yield and density of the product were found to be 94.72% and 1.13&#xa0;g/cm³, respectively. The key properties, like sphericity factor (0.01 ± 0.01) and aspect ratio (1.00 ± 0.01), confirmed their ideal spherical shape and suitability for food applications. The GC–MS profiling showed 89.29% encapsulation efficiency, and the FTIR confirmed the oleoresin’s integrity within the beads. The developed beads were used as toppings or decorative elements in a wide range of culinary products, including ice cream, sharbat, and more, enhancing visual appeal and providing a controlled burst of cardamom flavour upon consumption.</p>