Cultivated in Guatemala, its flavor is slightly sweet, floral and spicy with citrus notes. Green cardamom intensifies salty and sweet flavors. It is used to season creams, sauces, stews, meats, seafood, vegetables, fruit salads and sweet desserts.
BLACK CARDAMOM (100gr.)
Black Cardamom gives off mentholated and camphor flavors, but is also smoky, impetuous and bold. These intense and heady notes make this spice one of the most desired by chefs around the world. Use it ground just before serving the dish: on roasted pineapple, farm poultry or oriental preparations.
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TASTING: emits fragrances of soft spices and smoked Chinese tea. In the mouth it presents menthol and camphor flavors.
USE: fish, poultry, fruits.
INGREDIENTS: black cardamom.
CONSERVATION: in a cool and dry place, protected from light.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Amomum subulatum.
OTHER NAMES: Cardamom from Nepal.
CROP MODE: cultivated, introduced, native.
COLOR AND SHAPE: black.
INTENSITY SCALE: lively and vigorous (3/7).
AROMATIC RECORD: balsamic, empireumatic, spicy.
The Combava is native to Indonesia, it is a very fragrant citrus with an air of green lemon, but it is smaller and more acidic. Its captivating perfume with notes of verbena, lemongrass, ginger and coriander is penetrating and original. Thanks to its intense flavor and incomparable freshness, it is delicious with fish, white meat and broths.
This Nepalese Ginger is harvested by hand. Surprising for its freshness and its more or less spicy nuances, its sweet and lemon flavor. Ideal in purees, seafood, vegetables, salads and jams.
Galanga is a spice from India; slightly spicy, gives off flavors of camphor, cinnamon and citrus. It is widely used in Thai cuisine to perfume a vegetable soup or enhance a curry paste. Reduced to dust, the galanga awakens a "émincé" of bird (thin strips), a shrimp soup with coconut milk, a vegetable broth and even shrimp skewers.