Jumbo green cardamom from Guatemala
The queen of spices, for the Indians, hails from the Cardamom Hills, dominating the Kerala plain and the Malabar coast in southwest India.
It is a plant of the Zingiberaceae family, that is to say a close relative of Ginger, Turmeric, Galangal and Maniguette.
It is cultivated of course in India and in various countries of Southeast Asia, Cambodia, Vietnam, Sri Lanka… etc., and also in South America.
The one we offer is grown and harvested in Guatemala.
These are small seeds growing on the aerial roots of the plant, which are delicately picked by hand, and then dried in the sun.
There are two varieties of Cardamom, the green and the black.
The latter is native to Nepal, has a strong camphor flavor.
White cardamom is obtained with green pods, by adding starch or by soaking in lime milk, so it does not exist botanically.
The small black seeds contained in the green capsule are powerfully aromatic.
It takes about 40,000 of these seeds to make a kilo.
Our perfect pairings : use the black seeds, the green husk is of no taste.
It is traditionally used in India for making pastries.
It is used in most spice blends and is essential in tea.
In the Middle East it is used in coffee.
Green Cardamom goes perfectly with eggplant, carrot, squash and cucumber. It goes ideally with lamb and with poultry, pigeon, duck and especially with guinea fowl.
It works wonders with rollmops and pickled herrings.
It will give a powerfully exotic touch to your compotes, fruit salads, citrus sorbets and goes perfectly with pineapple.
Flavor your cooking fat, oil or butter, with the black seeds that you will then remove and for use in baking, prepare a syrup, which you can easily dose.