Green Cardamom

Product Description

The species that are utilized to make green cardamom are indigenous to tropical and subtropical Asia. Sumerian and Indian Ayurveda literature include the first mentions of cardamom.

Cardamom has a robust, distinctive flavour and a pungent, resinous scent. The perfume of black cardamom is noticeably more smokey, albeit not bitter, and some people compare the coolness to that of mint. Indian cuisine frequently includes cardamom.

Both varieties of cardamom are often used in both sweet and savoury cuisines across Asia, but especially in the south. Both are frequently found in spice blends, such as Thai curry pastes and Indian and Nepalese masalas. Both masala chai and traditional Indian sweets frequently contain green cardamom (spiced tea). These are frequently used as garnishes on dishes like basmati rice and others.

Green cardamom, the more popular and widely used kind, has been a traditional Indian spice. Green cardamom, which is indigenous to southern India and is mostly grown in Guatemala, is used in a variety of dishes. It is a crucial component of both savoury and sweet recipes in Bengal.