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Ground Cardamom Seeds

For those that ask “what is cardamom” the best explanation is that cardamom intensifies both sweet and savory flavors.

Cardamom’s taste is lemony and light while it’s aroma is rugged, but gentle, biting and fruity. In India Cardamom is referred to as the “queen of spices” (pepper is considered the king).

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Description

Ground Cardamom Seeds: At a Glance

Our ground cardamom seeds come from Guatemala and are of the green cardamom variety. Cardamom, the Queen of All Spices, is often considered second to only saffron and vanilla in value. It is one of the world’s most ancient and prized spices.

Cardamom seeds are the decorticated seeds of the cardamom pod. Cardamon pods are the dried fruit of the cardamom plant, which belongs in the same family as several kinds of ginger, turmeric, and a number of other valuable spices and medicinal plants.

Our ground cardamom seeds provide complex floral notes of lemon, mint, and camphor. They are used to intensify both sweet and spicy flavors.

Cardamom is also commonly used for its medicinal properties to treat stomach and digestion issues.

Cooking With Ground Cardamom Seeds

Our ground cardamom seeds are of the green cardamom variety. Compared with black cardamom, green cardamom has a sweet floral flavor with hints of eucalyptus. It works well with both sweet and savory dishes. It has less menthol and smoky flavor than black cardamom. Green cardamom is popular in Indian food and in baked goods in many Nordic countries.

Cardamom seeds have a strong and complex flavor that complements both sweet and savory dishes. Ground cardamom has notes of lemon, mint, and smoke. A little cardamom can go a long way — experiment with dishes to find the right balance.

Some ways to cook with our ground cardamom seeds include:

  • Sweets: Blended and baked with milk, butter, sugar, yeast, and flour, cardamom lends a unique and complex flavor to these Finnish cardamom rolls and other Nordic baked goods.
  • Curries and stews: Ground cardamom seed plays a traditional role in curries throughout India and Thailand, and it can also be found in newer variations of curry and stews, such as coconut and cardamom chicken curry.
  • Meat: With its unique sweet and spicy characteristics, cardamom can add depth to many meat dishes. While not ubiquitous with Moroccan cooking, ground cardamom lends a unique flavor profile to Moroccan lemon and cardamom meatballs.

Cardamom is also known to have health and medicinal properties. Cardamom is used in many cultures for digestion, oral health, blood pressure, and as a diuretic and anti-depressant.

Ground Cardamom Seeds: History and Origination

Cardamom originated in southern India, but today it can be found in Sri Lanka, Guatemala, India, China, and Tanzania. In traditional settings, families harvested completely ripe cardamom pods from home gardens, drying them outdoors or using a wood fire.

Production of cardamom began in ancient times. In Sanskrit texts, cardamom was referred to as ela, and in the third millennium B.C., Babylonians and Assyrians traded cardamom in Asia and the Mediterranean. In ancient Greece and Rome, cardamom was used in perfumes, and Greek physician Hippocrates wrote of cardamom’s therapeutic properties. Egyptians used cardamom as a breath freshener.

During the medieval period, Venice was the main exporter of cardamom to the West. Then, in the 16th century, Portugal conquered the west coast of India, taking over the trade. Still, the trade did not become widely popular in Europe for three centuries. After World War II, cardamom was introduced to Guatemala, where it became one of the country’s main agricultural products.

Cultivation of Ground Cardamom Seeds

Cardamom comes from the perennial cardamom plant, which is of medium height, growing to about three meters. The fruit actually grows on leafy stalks at the base of the plant. These plants grow best under indirect sunlight.

The cardamom plant can grow at altitudes of up to 1,400 meters above sea level. It grows best in areas where the soil is thick and the landscape is covered with vegetation, including trees, to provide shade for the plants. In these areas, the soil remains moist and plants that grow close to the ground, like cardamom, tend to thrive.

The tree produces fruit when it is two or three years old. Fruit should only be harvested when fully mature and ripe; when ripe, the fruit is easily removed from the plant stem.

Clean cardamom pods are dried immediately after harvest to achieve maximum flavor potential. Traditionally, cardamom pods are dried in an open-air setting, but can also be dried using wood fires or electric dryers. The seeds can then be removed, ground, and stored in airtight containers.

About Our Ground Cardamom Seeds

Our ground cardamom seeds come from Guatemala, where cardamom is referred to as green gold. Today, Guatemala is the world’s leading producer and exporter of cardamom, followed by Sri Lanka and India. It is one of the country’s largest agricultural products.

The cardamom from Guatemala is Elettaria cardamomum, originating from India. It is a significant cash crop for smallholders in the country.

Our ground cardamom seeds are high quality and sourced from excellent producers in Guatemala.

 

Additional information

Weight 0.4 oz
Dimensions 3 × 4 × 5 in
Size

2 oz, 4 oz, 32 oz, 64 oz