Cardamom belongs to the ginger family. The unripe seeds that come from flowers on the side shoots of the plant are used. Cardamom tastes aromatic and sweet and spicy and is indispensable in spiced biscuits, speculaas and in punch seasoning. The capsules around the cardamom seeds protect their aroma. Therefore, always remove the seeds from the capsules shortly before use. A pinch of cardamom also tastes good in coffee or hot chocolate.
Use:
Cardamom is particularly suitable for pastries (especially Christmas stollen), cold dishes, desserts or sausage, but is also often used in Indian cuisine. A pinch of cardamom also tastes good in coffee or hot chocolate.
Origin: Guatemala
Storage:
Cardamom should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.
