Cardamom Pods – MYQ
Cardamom Pods MYQ
Elettaria cardamomum
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History and background
Today, 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 even 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 cardamom pods
The dried ripe fruits of cardamom have been used as a spice and in medicines since the 4th century BC. Today, cardamom pods are perhaps best known in culinary circles – where they’re used to flavour curries, drinks and to create traditional spice blends – but their history in medicine seems to date back further. For thousands of years, ancient civilizations have used the spice to treat a variety of ailments, from asthma and indigestion to smelly breath!
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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 cardamom pods, they are best cooked in a pan over a medium heat. Remember to take them out before serving. Some recipes also use the cardamom seeds. You can break open the pods and grind the seeds to release their flavour.
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 is does not affect the taste or flavour. If you use Cardamom Pods for cooking or in a distilling process, the MYQ are the much more cost effective option.
Green and black cardamom are harvested and processed differently, with the latter being picked after it has matured. Black cardamom is also dried, unlike its green counterpart.
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