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Coorg Cardamom

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Product Net Weight - 56g

Discover the rich and aromatic essence of Coorg Cardamom, sourced from the lush, verdant hills of Coorg, also known as Kodagu, in the Western Ghats of India. Renowned for its superior quality and intense fragrance, Coorg Cardamom is the spice of choice for culinary enthusiasts and professional chefs alike.

Our Coorg Cardamom pods comes to your
kitchen from the hills and tropical rainforests of the Coorg Western Ghats in South India.

Harvest Year: 2024

Origin Story

  • Our Coorg Cardamom pods comes to your kitchen from the hills and tropical rainforests of the Coorg Western Ghats in South India. Crush a couple of pods and add to your sweets, cakes, pastries,
    biryanis/rice dishes and whisk it into your chai preparations.

    This cardamom was harvested by Mr. Raghu C. an engineer who quit his Tech career to return to his traditional family profession: sustainable farming. He is a fifth-generation farmer and harvests this cardamom grown in a single estate in the Madikeri Hills in Coorg.

    Smell the sweet and somewhat tangy tones of our cardamom and enjoy the heady flavor in your cooking.

  • Science Corner

    Botanical Name: Elettaria Cardamoum

    Cardamom is a spice obtained from the seeds of plants belonging to the Elettaria and Amomum genera in the Zingiberaceae family, which also includes ginger. These plants are native to the Indian subcontinent and parts of Indonesia, thriving in tropical climates. The spice is known for its distinct seed pods, which are triangular in cross-section and spindle-shaped, encased in a thin, papery outer shell. Elettaria pods, commonly referred to as green or true cardamom, are smaller and pale green, while Amomum pods, often called black or large cardamom, are larger with a deep brown hue. Inside these pods are tiny, aromatic black seeds, which are the source of cardamom's unique flavor and aroma.

    Green cardamom is primarily used in sweet and savory dishes, as well as in beverages, due to its delicate, slightly sweet flavor. Black cardamom, on the other hand, has a smoky, robust taste and is often used in hearty, savory dishes.

  • Benefits

    Cardamom, a versatile spice native to India, adds an enticing flavor to sweet and savory dishes with its sweet, herbal, and pine-like notes. Nutrient-rich, cardamom provides vitamin C, riboflavin, niacin, magnesium, potassium, and fiber, while being low in calories.

    Cardamom offers numerous health benefits, such as supporting dental health, reducing the risk of diabetes by easing inflammation and improving insulin response, and promoting healthy blood pressure, potentially lowering the risk of heart disease.

  • History

    Cardamom has been used as a flavoring and medicinal spice for centuries, with references to its use dating back to ancient Sanskrit texts where it was called ela. Its trade began in ancient times, with the Babylonians and Assyrians incorporating it early on. By the third millennium BCE, cardamom was traded along land routes and the Persian Gulf, linking India to western Asia and the Mediterranean.

    The spice held high value in ancient Greece and Rome, where it was prized for its therapeutic properties, particularly as a digestive aid, and became a luxury item subject to import taxes in Alexandria by 126 CE. During the Song Dynasty in China (960–1279), Amomum species were economically significant, while Arab traders facilitated the spice's movement from India and China to markets in Yemen and beyond.

Lab Test Results

Our spices are tested in a government approved lab in the country of origin for typical contaminants

Download Test Results

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