CARDAMOM
Cardamom (Elaichi) is amongst the world’s ancient spices. Cardamom is often referred as the ‘Queen of Spices’ because of its very pleasant aroma and taste. It is one of the most expensive spices, but only a little is needed to impart the flavour. It is a native of the East originating from the forests of the Western Ghats in South India. The ancient Egyptians chewed cardamom seeds as a tooth cleaner while the Greeks and the Romans used it as a perfume. Indian cardamom is available in two varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic. We grow the mysore cardamom.
Cardamom is one of the world’s very ancient spices. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance and is used as an essential garnish in biryanis and pulaos. It is a common ingredient in Indian cooking and is often used in traditional Indian sweets and in masala chai (spiced tea). It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavour. We pluck the cardamoms and pack it fresh from the farms.
Cardamom is one of the world’s very ancient spices. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance and is used as an essential garnish in biryanis and pulaos. It is a common ingredient in Indian cooking and is often used in traditional Indian sweets and in masala chai (spiced tea). It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavour. We pluck the cardamoms and pack it fresh from the farms.
