Cambodian Cardamom is a species that grows wild in the tropical forests of the Cardamom mountains. We have selected the best pickers who harvest fruits at full maturity. The pods are dried in a smokehouse.
When crunching a seed, subtle and intense aromas of mint, eucalyptus and camphor are released.
Beyond its benefits for digestion, Cardamom is widely used in cooking in soup, broth, on white meats, with rice or vegetables. It is an exceptional ingredient for bread and desserts (gingerbread, rice pudding, yoghurt-honey, jams) and accompanies traditional coffee in the Mediterranean basin.
Ready to use, you can simmer the whole seeds when cooking your dish, crush them with a pestle, or put them in a pepper mill.
Once the package is open, we recommend that you keep the Forest Cardamom in a closed jar, protected from light and moisture, to retain its flavour and colour.