The most immediate way to get the richness of cardamom, with a flavor that is complex, fierce, piney, citric, and a bit peppery. into any recipe.
1oz. (28g.) (Larger qty. at better prices available)
Elettaria cardamomum, commonly known as true cardamom, becomes a convenient culinary addition to recipes, without needing to crack the pods.
The flavor are piney, a bit peppery with an aroma that is both a bit pungent and fragrant citrus. Chai tea’s pop comes largely from cardamom pods.
It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina and Costa Rica. Also grown in Nepal, Vietnam, Thailand, Sri Lanka and Central America.
In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1300 BC, and brought to Scandinavia by Vikings.
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