Cardamom pods were chewed as a mouth refresher from ancient times in India. They have a pleasant aroma with a characteristic, slightly pungent taste and leave a warm feeling in the mouth.
Oleoresin: the true essence of the cardamom and can replace whole/ground spices without impairing any flavor and aroma characteristic. Oleoresins are obtained from cardamom by extraction of crushed fruits with a non-aqueous solvent followed by removal of the solvent by evaporation.
Cardamom pairs well with poultry, red meat, lentils, oranges, rice and other warm spices, like nutmeg and cinnamon. It’s ideal in curries, teas, baked goods (like this gorgeous bread) and sausages.
Flavor of cardamon
