Cardamom Seeds (Decorticated) Whole

Cardamom Seeds (Decorticated) Whole

[ 1380 ]
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per 1/4 Pound
Quantity:  
$4.00 
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per Pound
Quantity:  
$10.00 

Also known as Ceylon cardamom, Elettaria is the "true" cardamom native to the rainforests of India, Sri Lanka and Malaysia. The plant produces pods that house three small seeds that add a sweet, warm flavor and aroma to coffees and teas, most notably masala chai.

kosher certificate information

a.
quick look

information at a glance
approximate cups to one pound3
originguatemala
active compoundsVolatile oil, fixed oil, salt of potassium, chlorophyll, starch, nitrogenous mucilage, ligneous fibre, an acrid resin, and ash. The volatile oil contains terpenes, terpineol and cineol and limonene.
plant part usedseed
processingwhole
why buy decorticated cardamom seeds?Fragrant and distinctive.

b.
buying & keeping

general guidelines and tips
storage tipsStore in a sealed container away from light, heat and moisture.
appearance & aromaVarious shades of brown with ridges and a pungent aroma.

c.
uses

try something new
culinaryUse to add warm flavor to teas and coffees. The ground seed is used as a baking spice.
culinaryAdd to simmering potpourri mixtures.

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d.
flavor profile

decorticated
cardamom seeds

Warm and spicy with a faint lemony undertone. Combines well with other warm spices.

e.
formulas & recipes

decorticated
cardamom seeds

coming soon

f.
what else you should know

decorticated
cardamom seeds

Cardamom seed is widely used in Asian and Indian cuisines to flavor curries, soups, stews and braised meats and vegetables. The seeds are also used in pickling spice mixes and to infuse flavor in wines and liqueurs.

For centuries cardamom seeds have been used to sweeten breath as well as various foods and beverages. The practice of chewing the seed to help clean teeth and freshen started in ancient Rome and continues today throughout the East Indies.

As an added bonus, cardamom contains several essential volatile oils with antioxidant value, such as 1, 8-cineole, geraniol, linalool, myrcene and p-cymene.



Cardamom is often included in Indian sweet dishes and drinks. It is seen as a festive spice. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with poultry. It also flavors Turkish coffee when served with elaborate ritual. The pods can be used whole or split, can be bruised and fried when cooked in Indian or other recipes. 

BackgroundCardamom is a very ancient spice. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago introducing it into Scandinavia where it remains popular to this day. Cardamom is a precious spice, second only to saffron.

In flavoring they are often combined with Orange, Cinnamon, Cloves, and Caraway. Glycerine substituted honey in the 1880.

Cardamom is in many curry powder and chai recipes, used for flavoring cakes and other treats. In Egypt they are ground and put in coffee. Traditionally the dessicated seed is chewed with betel. Their use was known to the ancients. The oil is used in perfumery. 

Description: This large perennial of the ginger family, called Elattari or Ilach in its native India, yields the seeds known as cardamom. The fleshy rhizome, and the alternate, lanceolate leaves are blades shape, from 1 to 2 1/2 feet long, smooth and dark green above, pale, glaucous green and finely silky beneath. The flowering stems spread horizontally near the ground from a few inches to 2 feet long bearing small loose racemes. The small flowers being usually yellowish with a violet lip. The fruits are from 2/5 to 4/5 of an inch long, ovoid or oblong, bluntly triangular in section, shortly beaked at the apex, pale yellowish grey in color, plump, and nearly smooth. Cardamom grows successfully in tropical climes. The seeds are three-celled, containing in each cell two rows of dark reddish-brown seeds. Unbroken fruit is gathered before fully ripened. The seeds are powerfully aromatic


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This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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