Cardamom, Whole Green Pods
Prized by Indian, Scandinavian, and Middle Eastern cooks, cardamom (Elettaria cardamomum) has a sweet, warm taste and an exotic floral aroma. Its use spans the culinary spectrum — from beverages and delicate desserts to meats and curries. Whole pods can also be chewed after spicy meals to cleanse the breath.
A member of the Zingiberaceae family, the sweetly aromatic cardamom is the fruit of a tropical plant related to ginger, and is one of the world's most expensive spices, after saffron and vanilla. Growing cardamom is extremely labor intensive. The tall plants, grown on plantations in Guatemala or India, flower for eight or nine months of the year. Each pod, or capsule, ripens slowly, and must be plucked when it is three-quarters ripe.
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.
Directions
Use in hot beverages, for a Middle Eastern flair in stews, rice pilaf and other savory entrees, and in Indian dishes like daal and palak paneer.
Precautions
No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.