Green cardamom 'bold'

Cardamom is the "queen of spices", black pepper the "king". It is not for nothing that both originate from the Malabar Mountains on the west coast of India. Our cardamom does not come from there, but from Guatemala.

Indian cardamom is mainly intended for domestic use. Only the best fruits are used for our cardamom. The 'bold' is the premium quality with intact, uniformly colored fruit pods. On average, the cardamoms contain about eighteen seeds.

The Elettaria is a plant from the ginger family and, like Mbongo, is closely related to the Chinese (hairy) cardamom, the korarima (false cardamom) and the grain of paradise. Green cardamom is the 'real' cardamom.

The 'pods' grow on the rhizome of the plant, just above the ground. They do not all ripen at the same time, which makes harvesting lengthy and quite costly. The way in which the pods are handled after harvesting is essential for an optimal taste. The taste of the pods develops (or not) during the drying process. Drying makes the papery seed coat tough, which prevents the essential oil in the russet seeds from evaporating.

We source our cardamom from an umbrella organization in the Central Highlands of Guatemala. It has existed since 1976, and works according to traditional Mayan principles and honors democratic values: "The world is a gift from the gods, and nature should be treated with respect". With a keen eye for the conservation of biodiversity. The many farmers united in the organization have a voice and are supported financially and logistically.

Some of the corporation's projects include education about conservation of nature, projects to implement reforestation, improve health care and education, and promote the participation of women in all positions within the organization.

Cardamom is distinguished in quality classes in Guatemala;

• class 1, green color, closed capsules, divided into 4 types according to size, 1 to 4 from large to small,
• class 2, light green to yellow, maximum 3% empty capsules, divided by size into two types,
• class 3, lots of color variation, from green to brown, the capsules are (too) dry, and many capsules are open and/or empty.

Our cardamom is not called 'bold' for nothing, it belongs to class 1, type 1.

Odor and taste

Green cardamom is 'cooler' than the large (black) cardamom and has a distinctly different taste palette, determined by 1,8-cineol (eucalyptol), α-terpenil acetate and linalyl acetate:

• 1,8-cineole, eucalyptol, the refreshing taste of mint (and eucalyptus oil)
• α-terpenil acetate, a combination of lavender and citrus (bergamot, lime)
• linalyl acetate, responsible for a pleasant citrus, bergamot and lavender scent,
• Sabinene, responsible for the woody, camphorous flavor of black pepper, among others, with citrus and pine cone notes
• linalol, responsible for the fresh floral scent
• D-limonene (dipentene), sweet orange flavor, moderately present in nutmeg and mace,
• β-myrcene, spicy aroma, with notes of fruits (mango, grape, peach) and mint,

Use

Cardamom is used in various spice mixtures, including garam masala, bâhârat, ras el hanout, jhoug, 5-spice powder and gingerbread spices. Favorite combinations: nuts, fresh and dried fruit, butter, coriander, cloves and cinnamon. And what could be more delicious than a biryani of (nutty) basmati rice with cardamom!

Because the aromas are contained in the seeds, the seed pod is 'cracked' before use by pressing it firmly, for example with the handle of the chef's knife. The advantage of cracking over opening is that the seeds stay together and can be removed from the dish before serving. When you want to grind up the seeds, you obviously open the seed pod and don't use the shell.

To grind smaller amounts of cardamom seeds, use a mortar or pestle or a rolling pin. Do not grind more than you think you will use in the short term, the aroma dissipates quite quickly.

Always cook the cardamom briefly with the dish to get the most out of it.

Why not organic?

In order to be able to supply this organically grown cardamom under the designation organic, we will have to be certified as a packer/producer. We are not. Although we process and store organic products and products from regular cultivation strictly separately, we are not (yet) allowed to carry the designation organic.

Attributes:

• 100% dried fruits of the Eletteria cardamomum
• origin: Guatemala

Assortment

• available in glass and pouch (no test tubes)
  
• glass jar contains 45 grams
• stand-up pouches with a content of up to 30 to 500 grams
• larger quantities on request

Gift Wrap

• the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the category gift packaging

General advice

• keep cardamom in a dark, dry and cool place

Save:

• keep your green cardamom in closed packaging
• preferably store in a dark, dry and cool place
• best before September 2025 (09/25)
• this expiration date is an indication