Plant - Cardamom


Cardamom will trip you out. It takes your nose and tastebuds on a whirlwind trip. It's intensely aromatic, spicy, flowery, minty and a little pungent. This spice is so strong that alone it is a little unpleasant but when blended with other spices like cinnamon, nutmeg and allspice it is quite amazing.

Cardamom is native to India and Indonesia and is a common ingredient in Indian cooking. It grows as a papery-like pod that contains multiple small black seeds.

Guatemala is the largest producer of Cardamom, producing close to 30 tons of it a year. 

Our Chai Baking Spice, Gingerbread Spice, and Trinidad Curry Powder all feature cardamom. 

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<a href= “” title= " Black Large Cardamom "> Cardamom is truly one of nature’s little wonders, and your blog does an excellent job of delving into its captivating world. I’ve always been fascinated by the versatility and rich history of this spice, and your post provided an insightful journey into its various uses and cultural significance. Whether it’s enhancing the flavor of my chai tea or adding that extra layer of complexity to a dessert, cardamom never ceases to amaze me with its aromatic charm. Your informative content has not only deepened my appreciation for this spice but has also inspired me to experiment more with cardamom in my culinary endeavors. Thank you for sharing your knowledge, and I eagerly await more captivating insights about this enchanting spice!

Aman Sharma

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