Organic Green Cardamom Pods:
What do ancient Indian, Greek, Roman, Babylonian and Assyrian cultures have in common? The knowledge and usage of cardamom for its many benefits. In modern times, this spice is used globally in all continents. It may be popular in India, but it is also used in the Nordic and Scandinavian countries, in the Middle East and even in western countries (think chewing gum and toothpaste flavored with cardamom). It is one of the most expensive spices, because it grows in a particular tropical climate and it is labor-intensive to grow.
How to use:
Cardamom seeds or even split pods are added to pullaos and biryanis, to rich Mughlai and Indian dishes, to tea and coffee and other beverages. The seeds are aromatic, with a pungent, warm, spicy taste and scent, with minty undertones. You can use lightly cracked or whole seeds to sweet dishes, cook the open pod in milk, add to meat and poultry dishes. While the green covering is largely inedible, it does add flavor to the food when cooked.
- Fresh and aromatic green cardamom can be easily paired with ginger, clove, or allspice.
- Great for adding an extra flavor in both sweet and savory cooking like teas or chai, pastries, recipes, curries, or an Indian dessert.
- In India, the green cardamom is known as the “queen of spices” and still being used as the main ingredient in all spices.
Heat helps release the flavor and oil, so add cardamoms in the beginning of the cooking process.