cardamom seeds (without shell)

cardamom seeds (without shell)

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 spices. 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. The shelled seeds can either be 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:

30g in a practical refill bag