Description
Crush a pod under a knife and you'll find a cluster of small black seeds – that's where everything is. The husk keeps them sealed, which is why whole pods hold their aroma for years while ground cardamom fades in months. The taste is floral and citrusy with a cool, almost menthol edge.
Drop whole pods into chai, biryani, or rice pudding and let them steep, then fish them out. Crush the seeds for curries, coffee, and baking – Scandinavia gets through more cardamom per person than almost anywhere, most of it in buns.
Ingredients
Whole green cardamom pods.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
