Description

When only the cardamom seeds are required, simply crush down on the pod and extract the seeds. They can then be used whole or ground down into a powder.

In Indian cuisine, it is often mixed with ghee or butter and used to add a beautiful floral garnish to biryanis and other rice dishes.

It’s generally recommended to use the pods whole, as they retain their flavour for much longer. However, the pods can be crushed and the seeds extracted for use in baking, tea and cocktails.

Cardamom pairs particularly well with:

• Cumin, Allspice, Nutmeg, Coriander, Anise, Star anise, Caraway, Cinnamon, Turmeric, Cloves,

Storage: Store in an airtight container in a cool, dry spot away from direct sunlight.