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.
GROUND CARDAMOM (50gr.)
Cultivated in Guatemala, its flavor is slightly sweet, floral and spicy with citrus notes. Ground cardamom intensifies sweet and savory 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.
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.
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.
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.