Cardamom, Whole Seed

Whole Cardamom

Cardamom is a sweet, pungent herb with notes of licorice and eucalyptus. It has an undertone of pepperiness with hints of citrus and rose. Its sharp, warm taste is unique and unmistakable.

Cardamom is used in both sweet and savory dishes, flavoring curries, cakes, and cookies. It is also used in custards, as part of a pickling spice blend, and in some liquers.

Pair cardamom with other warm, sweet spices such as cinnamon, nutmeg, ginger, and allspice; or pair with savory warm spices such as cumin or cayenne. Due to its undercurrents of citrus and rose, it pairs well with these flavors, and cardamom-rose blends are often found in cake recipes. Adding cardamom to pumpkin and squash dishes or dishes with nuts takes their base starchy sweetness and elevates the dish to something truly special.

Many species have been used in the manufacture of the spice, and are considered interchangeable, though their flavor may subtly differ. The seeds are the part of the plant that is used, both as a spice and in medicine. Historical names include elattari or ilachi.

Cardamom has been used historically as a carminative or digestive, given its warm character, and has anti-inflammatory and anti-oxidant effects. Cardamom is also antimicrobial, or germ-killing, and has been used in particular for germs in the digestive system. Modern research also has found that cardamom may help lower cholesterol, and help with kidney and cardiac disease.

Historically and today, cardamom’s unique flavor and processing means it is one of the more expensive spices. If you cook frequently, run a restaurant or are a restaurant supplier, it makes sense to purchase bulk, wholesale cardamom.