Green cardamom 'bold'

Cardamom is the "queen of spices", black pepper the "king". It is not without reason 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 grain of paradise. Green cardamom is the 'real' cardamom.

The 'pods' grow on the rootstock of the plant, just above the ground. They do not all ripen at the same time, which makes harvesting long and quite expensive. For an optimal taste, the way in which the pods are treated after harvesting is essential. During the drying process, the taste of the pods develops (or not). Drying makes the papery seed coat tough, which prevents the essential oil in the reddish-brown seeds from evaporating.

We obtain our cardamom from  an umbrella organization of corporations in the Central Highlands of GuatemalaThis has been around since 1976, and operates according to traditional Mayan principles  and upholds democratic values: “The world is a gift from the gods, and nature should be treated with respect.” With great attention to  the conservation of biodiversity. The  many farmers who are united in the organization have a voice and are supported financially and logistically.

Some of the corporation's projects include education on nature management, projects to implement reforestation, improving health care and education, and promoting women's participation in all positions within the organization.

Cardamom is divided into quality classes in Guatemala;

• class 1, green colour, closed capsules, divided into 4 types according to size, 1 to 4 from largest to smallest,
• class 2, light green to yellow, maximum 3% empty capsules, divided into two types according to size,
• class 3, much 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.

Smell and taste

Green cardamom is 'cooler' than the large (black) cardamom and has a clearly different flavor palette, determined by 1,8-cineole (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, camphor-like flavour of black pepper, among other things, with citrus and pine notes
• linalool, responsible for the fresh floral scent
• D-limonene (dipentene), sweet orange flavor, found in modest amounts in nutmeg and mace,
• β-myrcene, spicy aroma, with notes of fruits (mango, grape, peach) and mint,

Usage

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

Because the aromas are in the seeds, the seed pod is 'cracked' before use by pressing it firmly, for example with the handle of a chef's knife. The advantage of cracking rather than opening is that the seeds stay together and can be removed from the dish before serving. If you want to grind the seeds, you open the seed pod and do not use the casing.

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

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

Recipes):

Why not organic?

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

Features:

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

Assortment

• available in glass and stand-up pouch (no test tubes)
• larger quantities on request

Gift wrapping

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

General advice

• store cardamom in a dark, dry and cool place

Save:

• save your  green cardamom  in closed packaging
• preferably store in a dark, dry and cool place
• at least good until July 2026 (07-2026)
• This expiration date is an indication

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice