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Cardamom Pods

Cardamom Pods

Cardamom Pods

Cardamom Pods imported from India

Ingredients: Organic Cardamom pods (Elettaria cardamomum)
25g Pouch
100g Pouch
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2kg Pouch


  • Serving Size: 2.5g /cup
  • Steeping Temp: 100°C
  • Steeping Time: 5 mins.
  • Certification: Organic
  • Origin: India
  • Caffeine: Caffeine Free

Cardamom Pods

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.

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.

Tasting Notes

Certification: Organic
Base flavor: Sweet

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From the Shanti Tea Canada Blog

How to make the perfect masala chai - by Safiya Motala

How to make the perfect masala chai

If you walk into any Indian family kitchen and ask for the recipe for perfect masala chai, it is guaranteed that you will never get the same answer twice. There is no hard rule for this beverage, but that doesn’t mean there aren’t easy guidelines to follow.

First things first, chai means tea. If you say “can I have some chai tea”, you’re essentially saying “can I have some tea tea”. What you likely mean to say is masala chai (as in, tea with a blend of spices). Masala is the Indian term for a mixture of spices.

Masala chai was around far before tea made it’s way to India. Some date the history up to 9000 years ago! Before the 1930’s when tea was introduced to the Indian market, masala chai was simply a blend of spices infused for medicinal properties in Ayurveda and did not contain any tea.


If you want to make your own traditional style masala chai from home, there are only a few things you will need: