.035 oz cardamon
Cardamom contains beneficial volatile oils (including 1,8-cineole and limonene) and is a modest source of manganese and magnesium; traditionally valued in Ayurvedic medicine for digestive support.
About
Cardamom (Elettaria cardamomum) is a spice derived from the seed pods of a perennial herbaceous plant native to the Western Ghats of southern India and Guatemala. The spice consists of small, dark brown to black seeds enclosed within a green or black pod, each seed containing volatile aromatic oils that define its distinctive flavor profile. The flavor is complex and intensely aromatic—warm, slightly citrusy, with notes of camphor and eucalyptus, and a subtle sweetness. Two main varieties are commercially significant: green cardamom (Elettaria cardamomum), the more common and prized form with a fresh, floral character, and black cardamom (Amomum subulatum), larger and smokier with a deeper, more menthol-forward taste.
Culinary Uses
Cardamom is fundamental to both sweet and savory cuisines across South Asia, the Middle East, and Scandinavia. In Indian cuisine, it is essential to garam masala blends, rice pilafs, curries, and chai spice mixtures. Scandinavian bakers use it liberally in breads, pastries, and cookies. The spice pairs well with cinnamon, cloves, and other warm spices in desserts and baked goods, while also complementing lamb, rice, and coffee preparations. Whole pods are often bruised to release oils before brewing in liquids, while seeds are ground for spice blends, and the pods themselves can infuse syrups and beverages.