Description
Cardamom or Cardamon, both are the same wonderful seed pod
Cardamom originally evolved in India, in the early 1900s the seeds were taken to Guatemala where it thrived with the best flavoured cardamom in the world
There are two types of cardamom - green and black, the black cardamom pods can be found here
Both types are cardamom in flavour with a strong difference, cardamom is the go to for any recipe while the black is specific to the Bengali Region of India to Nepal Cuisine
Use in any dish remove the cardamom pods before eating, they are also very good for fresh breath - just suck on a pod for a few minutes, natural too!
Grown in Guatemala
Nutrition Facts Cardamom
Amount Per 100 grams
Calories 311
Total Fat 7 g
Saturated fat 0.7 g
Polyunsaturated fat 0.4 g
Monounsaturated fat 0.9 g
Sodium 18 mg
Total Carbohydrate 68 g
Dietary fibre 28 g
Protein 11 g
Packed up in unit that handles MUSTARD - SESAME - CELERY
Cardamom Seeds 25g - Quick Reference
What is it?: green cardamom loose inner seeds, from the aromatic seed pods of Elettaria cardamomum.
Flavour: Sweet, floral and citrusy, with eucalyptus-like freshness and a gently peppery finish.
Common uses: Curries, rice dishes, masala chai, baking, desserts, coffee, ice cream and spice blends.
How to use: Crush or grind shortly before use for the freshest aroma; the loose seeds give cardamom flavour without the pod husk.
Compare with: Green cardamom is sweeter and brighter than black cardamom, which is smoky and mainly savoury.
Substitute: Whole pods or loose seeds can replace powder after grinding; use black cardamom only when smokiness is wanted.
Storage: Store in a cool, dry place away from direct sunlight and moisture. Keep sealed to protect the aroma and flavour.
Good to know: Cardamom aroma comes from volatile oils, so whole pods keep their flavour longer than pre-ground spice.
Customer Reviews
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Cardamom Seeds
Perfect for when you don't want to crush the pods to extract the seeds. I use them in rice, spice mixes and in chai tea.
