An aromatic spice indigenous to south India and Sri Lanka, cardamom seeds come from a plant belonging to the ginger family. Cardamom is a small seed pod, spindle shaped, with a thin papery outer shell. The whole pods can be added to dishes, or the seeds can be extracted and either added whole or ground. Cardamom has an enticing warm, spicy-sweet flavor and is used in savory dishes as well as a range of desserts.

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Did you Know?

Cardamom, also known as the 'Queen of Spices', comes from a plant belonging to the ginger family. The Canterbury tales also refers to this spice as the 'Grain of paradise'.



How it Grows

Cardamom is a perennial herbaceous plant, which is mainly found in the central hill country in Sri Lanka. Cardamom plants bear fruit 3 years after planting. Generally picked before ripening; the main season for Cardamom is from September to January.


Cardamoms have a sweet spicy flavor with a hint of citrus, and is used widely amongst Scandinavian countries, middle eastern and South Asian countries in a variety of desserts.


Health Benefits

Cardamom is rich in anti-oxidants and is widely used in Aurvedic medicine in South Asia as a curative for digestive ailments, local anesthetic and to treat infections.