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Whole Green Cardamoms 30 grams
Bright, aromatic little pods that pack a mighty punch. Each whole green cardamom pod is a tightly wrapped treasure of tiny black seeds bursting with a complex flavour — think citrusy top notes, a warm floral heart, and a cool, resinous finish with hints of mint and eucalyptus. They’re small (about the size of a pea), pale to vibrant green, and slightly ridged, with a firm, papery shell that releases its fragrant oil when cracked or lightly crushed.
Why you’ll love them
Incredible versatility: Use whole for simmering in stocks, rice, chai, and stews, or toast and grind for baking, spice rubs, and marinades.
Longer shelf life: Keeping the seeds in their pods preserves their essential oils and flavour far better than pre-ground cardamom.
Freshness on demand: Smash pods just before use for the brightest, most aromatic results.
Cooking tips
For hot drinks and rice: Bruise or lightly crush 2–6 pods and simmer whole; remove before serving.
For baking and spice blends: Toast whole pods in a dry pan until fragrant, then grind the seeds for the purest, freshest cardamom.
For savoury dishes: Add whole pods to slow-cooked meats or curries early on for deep, layered flavour.
Storage Store in an airtight container in a cool, dark place. Whole pods can stay flavourful for up to a year; ground cardamom loses potency much faster.
Whole Green Cardamoms 30 grams
Bright, aromatic little pods that pack a mighty punch. Each whole green cardamom pod is a tightly wrapped treasure of tiny black seeds bursting with a complex flavour — think citrusy top notes, a warm floral heart, and a cool, resinous finish with hints of mint and eucalyptus. They’re small (about the size of a pea), pale to vibrant green, and slightly ridged, with a firm, papery shell that releases its fragrant oil when cracked or lightly crushed.
Why you’ll love them
Incredible versatility: Use whole for simmering in stocks, rice, chai, and stews, or toast and grind for baking, spice rubs, and marinades.
Longer shelf life: Keeping the seeds in their pods preserves their essential oils and flavour far better than pre-ground cardamom.
Freshness on demand: Smash pods just before use for the brightest, most aromatic results.
Cooking tips
For hot drinks and rice: Bruise or lightly crush 2–6 pods and simmer whole; remove before serving.
For baking and spice blends: Toast whole pods in a dry pan until fragrant, then grind the seeds for the purest, freshest cardamom.
For savoury dishes: Add whole pods to slow-cooked meats or curries early on for deep, layered flavour.
Storage Store in an airtight container in a cool, dark place. Whole pods can stay flavourful for up to a year; ground cardamom loses potency much faster.