Cardamom green (in the shell, whole)

Cardamom green (in the shell, whole)

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 just before use. A pinch of cardamom also tastes good in coffee or hot chocolate. The aroma of cardamom is strong, but soft and fruity. The lemony and floral taste contains a note of camphor or eucalyptus, which it owes to the cineole content in the essential oil. Cardamom tastes a little spicy and smoky with a bittersweet note, but at the same time fresh. Whole capsules, slightly crushed, are suitable for seasoning rice and braised dishes. The shelled seeds can be either lightly crushed and fried or roasted and ground before being added to a dish.

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.

Contents:

20g or 60g in a practical refill bag