Cardamom Seed - Green (ground)

Cardamom has a unique flavor and aroma that defies the boundaries of normal sensory comparisons. It is compellingly strong, yet delicate; sweet, yet powerful; with an almost eucalyptus freshness.


Recipes

Spring Pea Soup with Mint and Cardamom


Usage Suggestions

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).

Green cardamom is a versatile and useful spice, being equally complementary to sweet and savory foods.

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.


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.


Background

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.

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Botanical NameEletaria cardamomum