Cardamom (Ground) – Certified Organic

Description

Cardamom (Ground) – Certified Organic
AKA: Elettaria  Cardamomum  (Linnaeus) Maton
Product of: Sri Lanka
Pack Size: 25g | 50g | 100g | 250g | 500g
Organic Certification: GB-ORG-02

Non-GMO:
This product has been produced without the use of genetically modified organisms (GMOs) or their derivatives, nor been irradiated.

Packaging:
25g | 50g | 100g | 250g | 500g – packed into food grade, foil lined, zip lock (resealable), stand up pouches, Made with superior quality KRAFT PAPER.

Packs are multi-material and multi-layer to increase shelf life of the product and provide a barrier protection against moisture, odours, and UV light.

Additional Information:
Cardamom is a seed pod, known for centuries for its culinary and medicinal properties. This aromatic spice is native to the evergreen rainforest of southern Indian Kerala state and grown in only a few tropical countries. Botanically, it belongs to the family of “Zingiberaceae” and consists of two genera; Elettaria and Amomum.

In general, cardamom seeds are one of the most sought-after ingredients in sweet and dessert preparations. The pod is split open to expose its underlying seeds either with fingers or using a small knife. The seeds are then crushed (powdered) using a pestle/mortar or hand-mill just before their addition to cooking. Often, whole pods preferred in savoury dishes, which give a further punch to the recipe since their peel too contains significant amounts of precious essential oils.

Cardamom is a member of the ginger family, native to India and is grown in most tropical countries. Ground Cardamom is used as an ingredient of Garam Masala. Cardamom has a strong, aromatic flavour and can be used whole or ground, in savoury dishes, curries, rice, puddings, cakes and tea.

In general, cardamom seeds are one of the most sought-after ingredients in sweet and dessert preparations. The pod is split open to expose its underlying seeds either with fingers or using a small knife. The seeds are then crushed (powdered) using a pestle/mortar or hand-mill just before their addition to cooking.

Often, whole pods preferred in savoury dishes, which give a further punch to the recipe since their peel too contains significant amounts of precious essential oils.

This delicate spice employed as a flavouring agent in foods, soups and refreshing drinks.

The pods have been in use in the preparation of sweet dishes in many Asian countries. Elaichi-pista (cardamom and pistachio) kulfi is a famous summer dessert in India, Pakistan, and Iran. Elaichi kheer is another favourite rice pudding with added pistachio and raisins in these regions. It is used as a flavouring base for the preparation of tea, coffee, and cold beverages.

Black cardamom (badi elaichi) preferred mostly in savoury dishes; to prepare rice pilaf, meat stews, and lentil curry in many parts of Nepal, India, and Pakistan.

Storage Advice:
“How long do spices last?”

Depends on both the type of spice and the conditions under which they are stored. Correctly dried and stored spices do not actually spoil. But over time, they will lose their potency, aroma and flavour.

As a general rule, whole dried spices (not been ground) will last much longer than ground and can last for 1 to 3 years. Pre-ground spices do still always work very well but if possible buy the spice whole and grind it just before you use it. It is also never a bad idea to freeze any spare, try to remove as much air as possible and make sure it is kept sealed in the freezer to avoid moisture.

Here are some tips for maximising the shelf life of your spices:
• Store in an airtight container.
• Store in a cool, dark cupboard.
• Store away from direct heat or sunlight.
• Keep lid tightly closed when not in use.

Please contact us if you require any further information or for quotes on larger pack sizes.