Kardamom

Cardamom - on a par with saffron and vanilla.

Many spices are rather ordinary, which is not meant pejoratively, but they are just numerous and they also grow in large parts of the world. Cardamom is a different story. It is exclusive and is often mentioned in the same breath as saffron and vanilla. What makes cardamom so special? It is certainly the unique flavor, which we will get to in a moment. The peculiarity is that its growth is limited to small areas. Originally, it comes from the front Indian area of the Himalayas. Today it is grown in Thailand, Tanzania, Honduras and Guatemala - in other words, exclusively in the tropics. If you want to plant it in our country, it works exclusively as a houseplant.

Cardamom - related to ginger and turmeric.

Even if it does not remind of it in taste, cardamom is related to ginger and turmeric, because all these plants belong to the ginger family. Widely used is mainly the green cardamom, we know it as green capsules, which contain the small black seeds that provide the inimitable taste. But there are also white and black cardamom.

Cardamom - the particularly noble spice

From cardamom, you can use the fresh herb as a spice as well as the well-known capsules, which contain the seeds. These can refine your dishes in whole or ground and provide you with a fresh, lemony, sometimes slightly spicy aroma. In terms of taste, it reminds quite a bit of eucalyptus. Cardamom goes very well with sweet and hearty baked goods, soups, chutneys, curry and even tea can give cardamom the final kick. Gladly the spice is used in the Indian and oriental cuisine. Find with us in the online store of Hartkorn in whole or ground and of course as a component of spice blends.