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.
GREEN CARDAMOM (50gr.)
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.
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TASTING: lemony and camphorated flavor.
UTILIZATION: white fish, meat, vegetables, creams and sauces.
INGREDIENTS: whole green cardamom.
CONSERVATION: in a cool and dry place, protected from light.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Elettaria cardamomum.
OTHER DENOMINATIONS: Grana of paradise, True Cardamom, Cardamom of Malabar.
CROP MODE: cultivated, introduced.
COLOR AND SHAPE: green.
INTENSITY SCALE: lively and vigorous (3/7).
AROMATIC RECORD: fruity, vegetable.
Lemon grass is harvested in Nepal, it has a citrus flavor very close to the lemon that aromatizes soups, creams, meats and even desserts.
This Japanese fruit looks like a small lemon of 5 to 8 cm. diameter. Yellow or green according to its degree of maturity. It has a taste similar to tangerine and yellow grapefruit. It matches wonderfully with an oriental tabouleh, seafood, salads, a sorbet, falafel, white fish, vegetable julienne, sweet potato puree or a chocolate preparation.
The sumac enhances the flavors but without altering them and leaves an impression of fine effervescence, slightly salty, really extraordinary.
Its acidic and astringent taste can substitute lemon in many recipes, it usually spices Iranian salads, chicken or ox skewers and enters the composition of zathar, a typical mixture of the Middle East. It can also be used in sauces with yogurt or in marinades.