Green Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The oval-shaped pods are green, as suggested by their name, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world's most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.
The spice people carry cardamom in the form of these products; cardamom green pods whole, black whole cardamom and cardamom pods ground.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Cardamom Green Pods are originally native to India and can be found in some of its neighbouring countries such as Pakistan, Bangladesh, Indonesia, Nepal and Guatemala. They are triangular in cross-section and spindle-shaped, with a thin green outer shell and a small black seeds inside. Cardamom green pods are highly valued and one of the more expensive spices by weight, but little is needed to impart flavor. It is used in both savoury and sweet dishes as well as a traditional flavouring for coffee and tea. Cardamom also has many medicinal purposes and helps the body eliminate waste through the kidneys. To gain maximum flavour from the pods, it is advised to open them slightly. To do this, firmly press down on each cardamom pod with the flat side of a sturdy chef's knife.
Cardamon has many health benefits. It stimulates the digestive system, reduces gas and counteract excess acidity in the stomach. It stimulates appetite and cures halitosis (bad breath).
100% dried Whole Green Cardamom Pods
How to use:
For a better flavour bruise the pods and add them to your dish
Tea and coffee made with cardamom are pleasantly aromatic and refreshing
Add a little to your ground coffee before brewing, then sweeten and top with cream, to enjoy cardamom the arabic way
Many pulaos, curries and hot dishes call for cardamom to be added whole, with the pod. It slowly infuses the dish with its essence and the shell disintegrates as it cools.
Western desserts like flans, rice pudding and porridge also use cardamom to intensify the flavour
Their flavour is quite pungent when their volatile oils are released, so only add 2-3 at a time
To make green cardamom powder, grind the whole cardamom in a mixer to a fine powder. Pass the ground powder through a sieve to remove the outer skin
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructionsRice Kheer
Country of Origin:
Guatemala and India
Other names or spelling:
Cardamom Seed, Cardamom Pods, Green Cardamom, Eletaria cardamomum
Chilli Ancho means â€œwide chilliâ€ in Spanish and it is actually a dried Poblano pepper. They are a large dark purple sweet chilli that form the backbone of staple Mexican dishes such as tamales & red chilli beans. Its texture is wrinkled and it is a mild chilli originally from Puebla, Mexico. It has a mild fruity flavour with undertones of plum, raisin, tobacco and a slight earthy bitterness. Add Chilli Ancho Dried Whole to your dishes to impart an authentic Mexican flavour.
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Ground Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The powder is made from the oval-shaped green cardamom pods, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.
Greek Gyros is a traditional Greek dish made from slow cooked spiced meat served in flat bread with onion, tomato and lettuce. This delicious and all-purpose blend made from dried herbs and spices gives the traditional flavour and aroma of Greek cuisine to many dishes, both of the meat and vegetable variety. This Greek family favourite is used to season beef, pork, chicken, or lamb. The mix comprises of very traditional mediterranean herbs and spices: oregano, paprika, black pepper, cumin, sea salt, garlic and onion. For best results rub your meat of choice generously with the seasoning and a small amount of oil and roast in a deep-dish pan in a moderate oven. Cooking times and temperatures will vary depending on the size of meat. Serve atop flat bread with your desired salad ingredients, a generous dollop of tzatziki and enjoy! Traditional Greek cooking made easy.
Mixed herbs is a common and popular spice blend used in all manner of dishes. The traditional mix is comprised of only sage, marjoram, and thyme. We have added basil and rosemary to make a modern blend. It has a great, fresh, and delicate flavour and floral aroma. It is a convenient way to add a complex array flavours to a dish.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.