Download organic certificate from HERE (requires Adobe PDF Reader).
Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic. Because of its strong flavor cardamom should be used in small quantities. In Nordic cuisine it is a favorite in the preparation of baked dishes. In Arab countries it is used to season both oriental sweet halva and savory rice and meat dishes. In India it is a main ingredient for garam-masala. In Germany, cardamom is used to flavor cookies, cakes, breads and baked pastries. Cardamom contains large amounts of calcium, iron, zinc, magnesium and phosphorus, vitamins B1, B2 and B3. Among its active ingredients are camphor, nerolidol, linalool, bornilatsitat.
Directions for use:
Use directly or grind just before seasoning.
Matches well with: chicken, coffee, curries, duck, lentils, meat, oranges, peas, rice, squash.
Ingredients:
Organic cardamom with skin, mildly ground
60 g
