Disruption to Service    Estimated turnaround 5-10 working days    Please see here

Logged Out


 

Prices are £ GBP
.
Change currency:





 
WSP002 Cardamom pods green Elettaria cardamomum
Grade: Food Whole spices
Synonyms
Buah pelaga, Cardamome, Cardamomo, Cardamon, Cardamone, Chhoti elachi, Elam, Enasal, Grawahn, Illaichi, Kapulaga, Kardamom, Kravan, Lesser Cardamom, Phalazee, Ts’ao-k’ou
Cardamom pods green
     Qty
50g £46.45
£46.45 ex VAT
100g £59.31
£59.31 ex VAT
250g £73.14
£73.14 ex VAT
500g £96.15
£96.15 ex VAT
1kg £142.18
£142.18 ex VAT
Country of Origin
Guatemala
General Information
Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4”-3/4”) long, the larger variety known as ‘black’, being brown and the smaller being green. White-bleached pods are also available. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is rough and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of tough paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as ground cardamom quickly loses flavour.
Bouquet: Pungent, warm and aromatic.
Flavour: Warm and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very pronounced.
Hotness: Mild
Medicinal Use
A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavouring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. The Arabs attributed aphrodisiac qualities to it (it features regularly in the Arabian Nights) and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times. A medicinal (perhaps aphrodisiac) cordial can be made by macerating seeds in hot water.
Traditional Use
The pods can be used whole or split when cooked in Indian substantial meals — such as pulses. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. Keep the pods whole until use. The pod itself is neutral in flavour and not generally used, imparting an unpleasant bitter flavour when left in dishes.
Cardamom is used mainly in the Near and Far East. Its commonest Western manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries, and in akvavit. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. At least partially because of its high price, it is seen as a ‘festive’ spice. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual.
Related Products
WSE004 Cardamom seed - whole Elettaria cardamomum
Grade: Food Seeds
WSP003 Cardamom pods black Elettaria cardamomum
Grade: Pharmaceutical Whole spices
ESS008 Cardamom essential oil Elettaria cardomomum
Grade: Pharmaceutical Essential Oils
TIN157 Cardamom tincture Elettaria cardamomum
Grade: Pharmaceutical 1:3 45% Western Tinctures
GSP008 Cardamom - ground Elettaria cardomomum
Grade: Food Single spices