Green Cardamom is a premium quality spice derived from the small green pods of the Elettaria cardamomum plant, a member of the Zingiberaceae family. Known for its unique flavor profile that combines sweetness and citrus, this aromatic spice is widely used in culinary ventures—from Indian chai to Scandinavian pastries. Cardamom's rich history traces back to ancient civilizations, and today, it is cultivated primarily in India, Indonesia, and Guatemala. The green pods retain their flavor longer than their brown counterparts, making them the preferred choice for both professional chefs and home cooks. Export quality cardamom is meticulously harvested and packaged to ensure optimal freshness and quality, making it the ideal ingredient for enhancing the taste and aroma of a variety of dishes. Perfect for use in both savory and sweet recipes, its versatility makes it a staple in the spice arsenal of restaurateurs and food manufacturers looking to elevate their dishes and products to new heights.
Key Features
| Features | Description |
|---|---|
| Quality | Export quality, ensuring maximum freshness and flavor retention. |
| Flavor Profile | Unique aromatic and sweet flavor with hints of citrus. |
| Versatility | Ideal for both sweet and savory dishes. |
| Origin | Primarily sourced from India, Indonesia, and Guatemala. |
| Storage | Retains flavor for longer periods when stored correctly. |
| Attributes | Description |
|---|---|
| Product Name | Green Cardamom |
| Scientific Name | Elettaria cardamomum |
| Form | Dried whole pods |
| Color | Light green |
| Flavor Strength | Strong and aromatic |
| Shelf Life | Up to 2 years when stored in a cool, dry place |
| Packaging | Available in bulk and retail packaging options |
Key Words
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: KGICEIF
Country Of Origin: India
EXPORT QUALITY CARDAMOM
Cardamom (/ˈkɑːrdəməm/[1]), sometimes cardamon or cardamum,[2] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.[3] Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in Ayurveda.[4] In the 21st century, it is cultivated mainly in India, Indonesia, and Guatemala.[4
Cardamom (/ˈkɑːrdəməm/[1]), sometimes cardamon or cardamum,[2] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.[3] Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in Ayurveda.[4] In the 21st century, it is cultivated mainly in India, Indonesia, and Guatemala.[4
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Varanasi, India
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