Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries.

The sweetly aromatic cardamom is the fruit of a tropical plant related to ginger, and one of the world's most expensive spices, after saffron and vanilla. Growing Cardamom is extremely labour intensive. Each pod, or capsule, ripens slowly, but must be plucked when it is three quarters ripe.

After harvest, the pods are washed and dried. The method of drying dictates the final color.White indicates the pods have been dried for many days in the sun leaving them bleached. Green pods have been dried for one day and night in a heated room.

This information is for educational purpose only. It is not intended to diagnose, treat, cure or prevent any disease. This information has not been evaluated by the Food and Drug Administration.
It is the three seeds inside each pod that are considered the spice,