Net volumes and weights: 50ml / 20g / 0.70oz
Cardamom is a spice native to southern India, it was born in the region now called the Cardamom Hills, which dominate the plain of Kerala and the Malabar coast in the southwest of the country.
It is found in various countries of Southeast Asia, Cambodia, Vietnam, Sri Lanka, etc., and also in South America, mainly in Guatemala, but in India it is considered the queen of spices and is found in many dishes, curries or massalas.
The cardamom that we offer here is an endemic variety that grows only in the wild, in the heart of the tropical forests of Cambodia.
They are small smooth seeds, growing on the aerial roots of the plant, whose manual harvest is delicate, when the flowers reach full maturity. The wild cardamom pods are then dried by hand in the smokehouse, they then take on a beautiful creamy beige color.
It is the small black seeds contained in the pod, which are used in cooking, the beige capsule is indigestible but can be used for infusions. They are very aromatic, dominated by a camphor scent with vegetal notes of eucalyptus. This wild version releases a heady, lemony and minty freshness reminiscent of certain white flowers. Despite its aromatic power, one can distinguish elegant floral notes and hints of sage and laurel.
Usage tips :
Wild cardamom goes perfectly with eggplant, carrot, squash, cucumber and most vegetables. It seasons ideally with lamb and poultry such as pigeon, duck and guinea fowl. It works wonders with oily fish, mackerel, herring, tuna, salmon. To flavor your cooking fat, oil or butter.
In the sweet register it will bring elegant exotic notes, in your compotes, the preparation of syrups, fruit salads, citrus sorbets, with exotic fruits and especially pineapple.