Green Cardamom Seeds of Guatemala
The queen of spices, for the Indians is from Cardamom Hills, overlooking the plain of Kerala and the Côte de Malabar southwest of India.
It is a plant of the family of zingibéraceae, ie a relative relative to ginger, curcuma, galanga and manguette.
It is of course cultivated in India and in different countries of Southeast Asia, Cambodia, Vietnam, Sri Lanka'etc., And also in South America.
The one we offer is cultivated and harvested in Guatemala.
These are small seeds pushing on the aerial roots of the plant, which are gently picked by hand, and are then dried in the sun.
There are two varieties of cardamom, green and black. The latter is from Nepal, has a strongly camphored taste.
White cardamom is obtained with green cloves, by addition of starch or soaking in lime milk, so it exists botanically.
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 agreements : It is traditionally used in India for making pastries.
It enters the composition of most spice mixes and it is indispensable in tea.
In the Middle East it is used in coffee.
The green cardamom is perfectly married with aubergine, carrot, squash and cucumber.
She is ideally harmonizing with the lamb and with poultry, pigeon, duck and especially with the guineaway.
It is wonderfully with the Rollmops and marinated herring.
It will give a powerfully exotic touch to your compotes, fruit salads, citrus sorbets and associates perfectly with pineapple.
Our Council : Aromatize your baking fat, oil or butter, with the black seeds that you will take off and for a pastry use, prepare a syrup, that you can easily dose.
