In the jungle of India, this Green Wild Cardamom is collected by hand. It is the light green seed capsules of this plant, which is related to ginger, that contain the small black seeds with the special aroma. Hand picking is especially important because the mature seed capsules can easily crack and lose their small, black, aromatic seeds.
These seeds contain the precious essential oils with the special aroma.
The green wild cardamom has notes of camphor and eucalyptus in addition to a lemony aroma. Ground, it belongs in curry blends such as garam masala. If you add whole capsules to the dish or rice, you can fish them out at the end of the cooking process. Desserts, coffee, tea, confectionery and chocolate get a wonderful aroma from cardamom. After saffron and vanilla, cardamom is one of the most precious and expensive spices in the world.
Our tip: For a fresh, intense flavor, open the seed capsules, take out the small grains and mortar.
