CARDAMOM SEED

Description

Profile: Cardamom crops are in low supply because to harsh worldwide weather caused by climate change. The limited availability continues to drive up the price, but we promise to keep an eye on the market and modify our rates accordingly.

Our hulled cardamom has a distinct lemony, spicy flavor. Spice up curries, rice dishes, breads, and sweet pastries with fresh cardamom seeds. Elettaria cardamomum is used in chai tea blends, coffees, and liqueurs.

Details:

 Cardamom, a tropical spice from the Zingiberaceae family, is one of the world's most costly spices, behind saffron and vanilla. Cardamom requires a lot of work to grow. The tall plants from Guatemala or India flower for eight or nine months. They must be picked when three-quarters ripe.

The pods are then washed and dried. The way you dry it determines the color. White implies the pods have been sun dried for days, bleaching them. Green pods were heated for one day and night to dry. The spice is the three seeds inside each pod.

Middle Eastern and Scandinavian cuisines rely on cardamom. Arab hospitality is symbolized by cardamom coffee. Cardamom is used in meat and baked items in Scandinavia. Cardamom is often combined with cloves and cinnamon. Cardamom gives chai its characteristic flavor.

As opposed to black pepper, cardamom was renowned as the "Queen of Spices" in India. It was also included as an element in the "Five scent betel chew" in the Book of Splendour in the 11th century. Cardamom oil is used in soaps, detergents, fragrances, and other personal care items.

For cooking, teas, tinctures, and infusions, hulled cardamom is the seed from the pod.