Green cardamom

Elettaria Cardamomum Net volumes and weights: 50ml / 24g / 0.84oz Origin: Guatemala Description: This spice is native to southern India, it was born in the region that is now called the Cardamom Hills, which dominate the Kerala plain and the Malabar coast in the southwest of the country. These are small seeds growing on the aerial roots of the plant, which are difficult to harvest by hand. The capsules are dried in the sun to take on a beautiful green color. Color is important and a sign of quality. It is the small black seeds contained in the green capsule that are used. They are powerfully aromatic, with eucalyptus and camphor being dominant. It gives off a lot of freshness, with a strong lemony and minty presence that evokes the scents of nigella. Despite its aromatic power, we can distinguish elegant floral notes, and touches of sage and laurel. Directions for use: Green Cardamom goes perfectly with eggplant, carrot, squash, cucumber and most vegetables. It pairs perfectly with lamb and poultry such as pigeon, duck and guinea fowl. It works wonders with marinated herring and all oily fish. In the sweet register it will bring a powerful exotic note, with compotes, fruit salads, citrus sorbets, and with exotic fruits and especially pineapple. Flavor your cooking fat, oil or butter, with the black seeds which you will then remove. For use in baking, prepare a syrup that you can easily measure out.