Cardamom Pods – Green
Green Cardamom Pods
Elettaria cardamomum
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History and background
Green cardamom is known as the ‘Queen of Spices’, and is adored around the world for its distinctive flavour – but its history of usage is estimated to date back more than 4,000 years. That makes it one of the world’s oldest known spices.
Originally, it was thought to have been used in Ancient Egypt for medicinal purposes, embalming and rituals. In the centuries that followed, Romans and Greeks began to adopt the spice too, albeit for different reasons. They coveted its strong scent, using it to make perfumes and oils. It was later brought back to Scandinavia by the Vikings, and remains one of the region’s favourite spices.
How to use
The dried ripe fruits have been used as a spice and in medicines since the 4th century BC. Their history in traditional medicine dates back thousands of years. Ancient civilisations used the spice to treat a variety of ailments, from asthma and indigestion to smelly breath.
Today, cardamom pods are perhaps best known for their culinary use, used to flavour curries, drinks and to create traditional spice blends. They offer a highly-fragrant taste, but are also difficult to describe. They are peppery, floral, citrusy and minty all in one – making them an exquisite, and punchy addition to savoury and sweet foods and drinks.
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Delivery Information
Most of our ingredients can be delivered within 2-3 working days, with free delivery to the UK mainland on all orders over £25 and a 30 day returns policy. For more information, visit our Delivery & Returns page.
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Frequently Asked Questions
If you’re cooking a recipe that requires whole pods, they are best cooked in a pan over a medium heat. Remember to take them out before serving. Some recipes also use the seeds. You can break open the pods and grind the seeds to release their flavour. Once ground to a powder, it’s best to use them as soon as possible to avoid losing their flavour.
Green and black cardamom are harvested and processed differently, with the latter being picked after it has matured. The black variety is also dried, unlike its green counterpart.
In their raw form, this ingredient can last up to two to three years.
MYQ (Mixed Yellow Quality) are seen as a lower quality, but this affects mainly the colour and sometimes size of the pods. Green are nicer to look at and more uniform in their colour. However, this does not affect the taste or flavour. If you use cardamom pods for cooking or in a distilling process, the MYQ are the more cost-effective option.
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