The sweetly aromatic, delicious and pungent taste of cardamom has found its way into many different culinary traditions. In its native India, cardamom forms an important component of curries, curry powders, vegetable and meat dishes, as well as, desserts. In Ayurveda, it is considered balancing for all constitutions. Cardamom is also essential to the cuisines of the Middle East and Scandinavia. The seeds are traditionally used to flavor Arabian coffee and black Turkish tea. Scandinavians use it in desserts, mulled wines, meat dishes and sausages. In Europe and America, cardamom is well known as an essential ingredient of gingerbread and sweet pastries. Cooks all over the world combine cardamom with cloves and cinnamon. Cardamom lends its distinctive flavor to chai teas, which makes them aromatic, stimulating and refreshing.
Organic Cardamom pods (Elettaria cardamomum)
|Serving Size: 2.5g /cup|
|Steeping Temp: 100°C|
|Steeping Time: 5 mins.|
|Caffeine: Caffeine Free|
Story, Folklore, History
Cardamom is indigenous to the forests of India and Sri Lanka where it has been wild-harvested for centuries. It is considered as the “Queen of spices” and is one of the world’s most expensive spices, after saffron and vanilla. Growing cardamom is extremely labor intensive. The tall plants, flower for eight or nine months of the year. Each pod, or capsule, ripens slowly, and must be plucked when it is three-quarters ripe.
After harvest, the pods are washed and dried. The method of drying dictates the final color. White indicates the pods have been dried for many days in the sun leaving them bleached. Green pods have been dried for one day and night in a heated room. The three seeds inside each pod are considered the spice.