Green cardamom has an intense flavour combo of warm, herby, citrus notes with a little spiciness, prized in both sweet and savoury recipes. Whole pods are used in curries and slow cooks and then discarded at the end.

When cooking with ground cardamom, the best results are often had by toasting the pods and then grinding the seeds within.

How To Use:

Cardamom and coffee is a match made in heaven. Add 1 – 2 cracked pods to the grinder with coffee beans and brew as normal. Alternatively, make a rich Turkish coffee on the stove top or a fragrant Masala chai.

Infuse basmati rice by adding a few cardamom pods and some cumin seeds to the water. This rice can also be used for salads or for stuffing baked pumpkin.

If a recipe calls for cardamom pods, use the pods whole, lightly toasting them first, and then remove before serving as they will remain hard. When a recipe says cardamom seeds, break open the pod to release the seeds inside and grind in a mortar and pestle.

Cardamom pairs beautifully with other warm spices, citrus flavours, curries and is essential in Indian cuisine.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.