Our Green, Organic Cardamom Pods are freshly dried and enhance both sweet and savoury flavours. Whole Cardamom is a seed pod, known for centuries for its culinary and medicinal properties. This aromatic spice is native to the evergreen rainforest of the southern Indian, Kerala State, and is now grown in several tropical countries. Botanically, Cardamom belongs to the Zingiberaceae family, or Ginger family and consists of 2 genera, elettaria and amonum. This delicate spice is employed as a flavouring agent in foods, soups and refreshing drinks.
Throughout several countries in Asia and the Middle East, cardamom is one of the most sought after ingredients in sweets and dessert preparations. The pod is split open using a small knife to expose its underlying seeds. The seeds are then crushed using a pestle and mortar or hand mill just before their addition to cooking. Elachi-pista, (cardamom and pistachio) kulfi is a popular summer dessert in India, Pakistan and Iran. Elaichi kheer is another favourite - a version of rice pudding with added pistachio and raisins, in these regions. Ground cardamom seeds are used as an ingredient of the spice blend, Garam Masala and as well as a flavouring base for the preparation of tea, coffee and cold beverages. A fine choice, with its strong aromatic flavour.
Often, whole cardamom pods are preferred in savoury dishes which give further punch to the recipe, since their peel too, contains significant amounts of essential oils. But do remove the pods before serving.
Storage Advice: “How long do spices last?”
Depends on both the type of spice and the conditions under which they are stored. Correctly dried and stored spices do not actually spoil. But over time, they will lose their potency, aroma and flavour.
As a general rule, whole dried spices (not been ground) will last much longer than ground and can last for 1 to 3 years. Pre-ground spices do still always work very well but if possible buy the spice whole and grind it just before you use it. It is also never a bad idea to freeze any spare, try to remove as much air as possible and make sure it is kept sealed in the freezer to avoid moisture.
Here are some tips for maximising the shelf life of your spices: • Store in an airtight container. • Store in a cool, dark cupboard. • Store away from direct heat, sunlight and moisture. • Keep lid tightly closed when not in use.