Cardamom fruit Bio

A member of the ginger family, cardamom is the fruit of the plant, not the root. Also known as the seed of paradise, it has a fresh, pungent, lemony taste.

Cardamom is certainly one of my favorite spices. It's a beautiful plant that produces magnificent flowers, which in turn give rise to delicate, intensely green fruits.

The harvested fruit is dried in the sun, and the capsules containing the small black seeds are used for cooking or infusions. These small seeds yield an aromatic essence rich in camphor, borneol and carvone, the latter giving cardamom its minty scent.

If there's one word that characterizes this fruit, it's freshness: as soon as you open the bag or jar, you'll smell notes of eucalyptus, spearmint and camphor.

These active ingredients enable it to neutralize the taste and smell ofgarlic (you can test this by chewing garlic and then cardamom - it's amazing).

In the kitchen, green cardamom makes magnificent infusions and lacquers, but this beautiful spice, rightly called the queen of spices (the king being pepper), is unfortunately very expensive. It's the third most expensive spice after saffron and vanilla, and we'd like to thank Starbucks, which makes colossal use of it in its chai lattes, helping to drive the price of this spice sky-high.

Common name: Cardamom
Botanical name: Elettaria cardamomum
Botanical family: Zingiberaceae
Part used: Fruit
Origin: Guatemala
Harvesting time: ND
Harvesting technique: Manual
Storage : Dry
Grown / Wild : Grown
Guarantee: Organic, certified by FR-BIO-01

Storage conditions: Protect from heat, light and humidity.

Shape: Whole
Appearance: Capsule
Granulometry, size: 10 to 15 mm
Color: Green-gray
Odor: Sweet, characteristic, very aromatic
Taste: Characteristic, very aromatic, warm