Cardamom Seed - Green (ground)
Eletaria cardamomum
$11.00
Warm, fragrant, and exquisitely aromatic, ground green cardamom seed is a treasured spice prized for its remarkable ability to elevate both sweet and savory dishes with a touch of exotic sophistication.
Carefully ground for convenience and consistency, green cardamom adds aromatic depth to baked goods, curries, rice dishes, teas, coffee, and warming spice blends from cuisines spanning India, the Middle East, Scandinavia, and beyond. A small amount goes a long way, transforming everyday recipes into something layered, fragrant, and memorable.
Floral, warm spice, citrusy brightness, subtle herbal notes, gentle sweetness
Delicately floral with notes of citrus, eucalyptus, and gentle spice, cardamom delivers a flavor profile that is at once comforting and intriguingly complex.
Cardamom's unique flavor and aroma defies the boundaries of normal sensory comparisons. It is compellingly strong, yet delicate; sweet, yet powerful; with an almost eucalyptus freshness.
Green cardamom is a versatile and useful spice, being equally complementary to sweet and savory foods.
Best Uses: Curries, rice dishes, baked goods, chai, coffee, spice blends, desserts, and marinades
Whether folded into pastries, stirred into chai, or used to deepen savory dishes, ground green cardamom offers cooks an effortless way to introduce warmth, elegance, and captivating aroma to the kitchen.
Cardamom compliments vegetable and meat dishes. Traditional in Danish pastry, ground cardamom has an intensely strong flavor and is easy to use (especially in baking, where the fine powder is desirable).
Although it is a pungent spice and should be added to dishes sparingly, the fresh top flavor notes in green cardamom make a zestful addition to a wide range of meals and we use cardamom to add a note of brilliance to Moroccan tagines.
Chef's Tip: Add toward the end of cooking or baking when possible to preserve its delicate aromatic oils and vibrant flavor.
Green cardamom is native to the mountain ranges of the south western Indian state of Kerala, known as the western ghats, (ghat being the name given to steep hills, a derivation of the word ‘ghats’ which means ‘steps’).
In this tropical paradise, cardamom is referred to as the “Queen of Spices.” It thrives in the shady monsoon forests one sees enveloped in soft morning mists at altitudes over 3,300 feet (1,000 m) above sea level.
Cardamom is also native to Sri Lanka (Elettaria ensal) and up until the 19th century both varieties were harvested in India and Sri Lanka from wild plants in the rainforests, orderly cultivation only really taking place in the 20th century.
Health Benefits
Related to ginger, cardamom serves to enhance digestion and soothe digestive discomforts.
Cardamom is naturally detoxifying, assisting the kidneys in waste removal, and serving as a diuretic, eliminating impurities burdening the eliminatory organs.
Cardamom is a natural means of improving oral health and can help to both freshen breath and health ulcers.
| Botanical Name | Eletaria cardamomum |
|---|---|
| Common Names | Cardamom Seed, Cardamom Pods, Green Cardamom |
| Flavor | Floral, warm spice, citrusy brightness, subtle herbal notes, gentle sweetness |
| Contains | Cardamom Seed, Cardamom Pods, Green Cardamom |
| Application | Compliments vegetable and meat dishes. Traditional in Danish pastry.Used as flavoring in food and drink, as cooking spices and as a medicine. green cardamom is often used in traditional Indian sweets and in masala chai (spiced tea). |
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