Cardamom Green 50g – Kardamom

Green cardamom (elaichi) for chai, sweets and rice. TRS Cardamom Green. 50g.

In the Kitchen: Crush two pods lightly and drop them into simmering masala chai. Grind the seeds with a little sugar for kheer, Semiya Payasam or the syrup for Gulab Jamun. In savoury cooking, whole pods go into the ghee with cloves and bay leaf at the start of a pulao or biryani, and into rich gravies like korma. Kardamom is just as common in Scandinavian-style buns and German Christmas baking, so the jar gets used well beyond Indian cooking.

In German: Kardamom (grüner Kardamom, Hindi: Elaichi).

Good to Know: Whole pods keep their aroma much longer than ground Kardamom, because the husk protects the seeds. For the strongest flavour, crack the pods and grind the small black seeds just before using, and leave out the husks if you want a smooth texture. One or two pods are plenty for a cup of chai. Store in an airtight jar away from heat and light.