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Cardamom Pods


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Cardamom Pods

Frontier Bulk Cardamom Pods Whole, Green ORGANIC, 1 lb. package Frontier Bulk Cardamom Pods Whole, Green ORGANIC, 1 lb. package (Elettaria cardamomum)
details
Frontier Bulk Cardamom Pods Whole, Green ORGANIC, 1 lb. package
Frontier Bulk Cardamom Pods Whole, Green ORGANIC, 1 lb. package
Size: 1 lb
Price: $54.00
Botanical Name: Elettaria cardamomum (L.) Maton
Product Notes: Whole, green, organic cardamom pods, for spicy-sweet flavor in sweets and savories.
Origin: Guatemala
Organic: QAI Certified Organic
Kosher: KSA Certified
Common Name: Cardamom Pods
Plant Part: Seed Pod
Bar Code: 0-89836-02617-0
1 lb Bulk Bag 54.00 addtocart1

Frontier Bulk Cardamom Pods Whole Green, Extra Fancy Grade 1 lb. package Frontier Bulk Cardamom Pods Whole Green, Extra Fancy Grade 1 lb. package (Elettaria cardamomum)
details
Frontier Bulk Cardamom Pods Whole Green, Extra Fancy Grade 1 lb. package
Frontier Bulk Cardamom Pods Whole Green, Extra Fancy Grade 1 lb. package
Size: 1 lb
Price: $47.00
Botanical Name: Elettaria cardamomum (L.) Maton
Product Notes: Whole, green cardamom pods, for spicy-sweet flavor in sweets, curries and other savories.
Origin: Guatemala
Processing Notes: Fresh cardamom pods are green. Careful drying retains the green color of the pod and the flavor of the cardamom seed inside the pod. Cardamom seed stored this way has the highest essential oil content and therefore the most flavor.
Kosher: KSA Certified
Common Name: Cardamom Pods
Plant Part: Seed Pod
Bar Code: 0-89836-00111-5
1 lb Bulk Bag 47.00 addtocart2

Prized by Indian, Scandinavian, and Middle Eastern cooks, cardamom has a sweet, warm taste and an exotic floral aroma. Its uses span the culinary spectrum--from beverages and delicate desserts to meats and curries.

Botanical name: Elettaria cardamomum (L.) Maton

Cardamom PodsDubbed the "Queen of Spices" in India (pepper is King), Elettaria cardamomum is a member of the ginger (Zinziberaceae) family. The name cardamom (sometimes spelled cardamon or cardamum) means "grains of Paradise." Cardomom requires warm weather, abundant rainfall, and patience--it takes four years for a first harvest.

The timing of harvest is critical to quality and yield. Because a fully ripe pod splits open--allowing the seeds to be lost or exposed to the air--the pods are picked while still green, but just as the seeds are turning dark. Pods ripen at different times on the same plant, further complicating the process.

Once harvested, the pods are dried--in the sun or in a kiln. Kiln-dried cardamom retains its green color while the sun-dried capsules "bleach" in the sun, turning a greenish-tan. (White cardamom pods may also be chemically bleached; these often have a slightly salty, bitter flavor.) The small, angular, hard seeds vary from light to dark reddish brown; these are also sometimes bleached before marketing. It takes over 3,000 cardamom pods (or about 50,000 of the small, hard, angular seeds) to produce just one pound of cardamom. Cardamom is available in the pod, or with the pod removed.

Delicious, aromatic, and therapeutic, cardamom has long been appreciated. Ayurvedic writings from the fourth century B.C. discuss the healing properties of cardamom, and the ancient Greeks and Romans used it in foods and for medicines and perfumes. The Vikings, who discovered it on a trip to India, enjoyed cardamom in festival cakes, and Indian cooks have traditionally used it to liberally season meat and vegetables. First imported to Europe in 1214, it was commonly used in pomanders and thought to have aphrodisiac powers.

Cardamom is available in several forms. The seed-containing capsules are sold as green or bleached pods, and the seed is sold without the pod (decorticated) in whole or ground form.

Suggested Uses:
Try cardamom in cakes, cookies and pies, stews and loaves, meat and vegetable pies, fruit salads and desserts (like baked apple), mulled wine, grape jelly, pickles, sausage seasoning, soups (especially split pea soup), and with sweet potatoes, carrots and squash. Indian cooks use cardamom in meats, vegetable and grain dishes, beverages, and desserts. It's an essential ingredient in authentic curry and garam masala blends. Whole pods are also chewed after spicy meals to cleanse the breath. Scandinavians use cardamom liberally in spice cakes, sweet pastries, breads, cookies, and ground meats (like Swedish meatballs). Spanish, Mexican and German cooks also enjoy cardamom. (German pfeffernusse cookies rely on it.)

Commercially, the fruits, seeds and oil are used to flavor beverages, frozen desserts, baked goods, candies, puddings, meats, fish, and condiments. It flavors custards, some Russian liqueurs, Arab and Turkish coffee, and Indian tea.

  RECIPE PREP TIME   COOK TIME
Appetizers & Snacks
Easy Moroccan Preserved Lemons 15-20 min 5 min
Beverages
Easy Blue Lassi 5 min
Easy Chai with Cardamom, Cinnamon, and Ginger 5 min 5 min
Easy Chai-Indian Style Tea 5 min 30 min
Easy Dairy-Free Coconut Eggnog 10 min 15 to 20 min
Easy Holiday Spiced Tea 5 min 15 min
Main Dishes
Easy Braised Curried Tofu with Peas 10-15 min 5-10 min
Easy Cardamom-Flavored Chicken 10 min 20 min
Moderate Fragrant Chicken Mussamun Curry 60 min 45 min
Easy Maharashtrian Shrimp (Sukhi Kolmi) 15 min 20 min
Moderate Vegetable Curry 10 min 30 min
Moderate White Chicken Korma 20 min 45-55 min
Sauces & Marinades
Moderate Herb Bouquet 15 min 2 hr
Easy Moroccan Barbecue Spice Mix 15 min 3 min
Easy Moroccan Preserved Lemons 15-20 min 5 min
Moderate Worcestershire Sauce 1 hr 10 min
Side Dishes
Easy Braised Curried Tofu with Peas 10-15 min 5-10 min
Easy Pea Pulao 10 min 25-30 min
Easy Pullow (Rice Cooked with Spices and Onions) 15 min 30 min
Easy Rice Studded with Dry Fruit (Mewa Pulao) 10 min 45 min
Soups & Chili
Easy Chicken Stew (Kozhi Ishtew) 15-20 min 35 min
Vegetarian Main Dishes
Easy Braised Curried Tofu with Peas 10-15 min 5-10 min
Easy Pea Pulao 10 min 25-30 min
Easy Rice Studded with Dry Fruit (Mewa Pulao) 10 min 45 min
Moderate Vegetable Curry 10 min 30 min
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