Ground cardamom is derived from the seeds of plants in the Elettaria and Amomum genera, primarily cultivated in the tropical regions of Guatemala and India. Known as the “queen of spices,” cardamom has been cherished for centuries for its unique and complex flavor profile, combining sweet and spicy notes. We source our ground cardamom from these two countries, where the diverse climates contribute to its rich aroma and quality.
CARDAMON
Origin
Guatamala, India
Varieties
- Ground: Finely ground cardamom offers a convenient way to add its intense flavor to recipes. The powder quickly enhances both sweet and savory dishes, making it ideal for baking, curries, and spice blends.
Applications
Ground cardamom is a versatile spice used in a variety of culinary applications. It is commonly used in desserts such as cakes, cookies, and Indian sweets, where it adds warmth and depth to the flavor profile. Additionally, ground cardamom is frequently added to savory dishes like curries and marinades, providing a fragrant note that elevates the overall taste.
Production
The production of ground cardamom begins with the cultivation of the cardamom plant, which thrives in shaded, humid environments. The seeds are harvested from fully mature pods and then dried to preserve their aromatic qualities. After drying, the seeds are ground into a fine powder, ready for culinary use.
Annual Harvest
Ground cardamom is typically produced once a year, with the timing depending on local climate and growing conditions. The best time for harvesting cardamom seeds is usually in the late summer to early autumn, ensuring they are fully developed. Freshly ground cardamom is best used soon after processing to maintain its vibrant flavor and aroma.
