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Cardaman Pods

Huge in Indian and Vietnamese cultures due to the flowery taste and aroma it will bring to dishes. Used with Saffron and other grain dishes.

It wasn’t until the later colonization of settlers going to south american countries that it was used in baked dishes such as pound cakes and other desserts.

Basic PreparationRemove seeds to help infuse teas and waters. Whole pieces for marinates and rubs
Recommended ApplicationsGrainy Dishes, best meat is Chicken, Dessert Dishes as well
Taste & AromaCitrus, Smoky, Earthy
Product StyleWhole
CuisineAsian, Indian, Indonesian, North African,
Handling / StorageCool Dry
Shelf Life3 +
Country of OriginIndia
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