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Cardamom, Ground Inner Seeds
In the Cardamom Hills of southern India, wild cardamom bushes have grown for some 2000 years. They flourish in rainforests and in some cases can grow to eighteen feet tall. Guatemala is now the chief exporter of the highest quality cardamom pods. Cardamom has a strong, pungent aroma and a flowery, almost eucalyptus type flavor. There are 17 to 20 tiny inner seeds in each peanut sized pod.
German botanist, Jakob Theodor Tabernaemontanus, recommended in his book “Neuw Kreuterbuch” (“New Spice Book”) that bruises be treated with ground cardamom, mixed with honey.
We grind our cardamom from the inner seeds only and we do it in very small batches, as the volatile oils can be lost rather quickly. Ground cardamom is commonly used in pastries, breads and curries, but don’t be afraid to try a little in hamburgers or meatloaf.
Purchase bottle refills (in bags):
We offer the highest quality cardamom pods from Guatamala.
Cardamom, Ground Inner Seeds Recipes
The following recipes use Cardamom, Ground Inner Seeds.
“Capitol Hill is AMAZING! Getting more as I used the last in smashed red potatoes last night. The other half took to work today and shared with a coworker -- ordering a bottle for her. You should consider a warning label: HIGHLY ADDICTIVE! YUUUUUUUUM!”