Cardamom, Green

Botanical Name: Elettaria cardamomum

Flavor: Warm, Citrus, Spicy-Sweet, Floral, Camphor, Menthol, slightly minty

Origin: India

Use With: Beef, Chicken, Pork, Lamb, Fish, Seafood, Fruits, Vegetables, Legumes, Rice, Desserts, and Baked Goods

Description: Also known as ‘The Queen of Spices’, Choti Elaichi, ‘True Cardamom’, or simply ‘Cardamom’, this delicate, highly aromatic spice is renowned the world over. Though there are other varieties of cardamom, in almost every instance that a recipe calls simply for ‘Cardamom’, it is the green variety it is requesting which is why it is often called ‘True Cardamom’. This pungent and highly aromatic spice infuses any dish it graces with an unmistakable warm, sweet, and refreshing aroma along with a distinct clean, complex, menthol, peppery-sweet, warming flavor. Green Cardamom’s strong yet ‘delicate’, pleasant flavor can be found in both sweet and savory dishes throughout India, Indonesia, the Middle East, the Mediterranean, Europe, and North America.

Suggested Uses:

Use whole, crushed, or ground to make traditional Indian Dals (lentil stews), Kormas, Biryani, Chai Masala, Gahwa (Arabic Coffee), Kakakula (Turkish Coffee), Kheer, Kulfi, and many, many, more..

• Add to curries, marinades, sauces,  soups, stews, braises, and gravys
• Use in baked goods including, cookies, cakes, buns, and breads
• Drop a pod in your tea or coffee (or roast and grind with your coffee beans for Arab / Saudi coffee)
• Steep in milk for a warming digestif or bed time sleep aid
• Use to flavor mulled wine, or alcoholic drinks
• Sprinkle a bit over cut fruit or fruit salads
• Use to flavor ice cream, mousse, custard, puddings, jams, jellies, marmalades, and frostings
• Add a bit to pumpkin pie, banana bread, carrot cake, gingerbread, or other baked goods such as Swedish / Finnish Pulla
• Pairs exceptionally well with coffee, chocolate, plums, apples, and apricots.