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The taste of India
Sweet and fresh, wonderfully aromatic, with a eucalyptus-like flavor: Cardamom is the classic spice of Indian cuisine. Whether ground or whole, the seeds add wonderful flavor to curries, baked goods such as cookies, meat and vegetable dishes, desserts and mulled wine.
Cooking with cardamom
Cardamom can be used either ground or whole. If you’re using whole cardamom pods, you should pound them first in a pestle and mortar.
The finest cardamom with the finest taste
Cardamom is rich in essential oils. The spice must be meticulously handled and stored to preserve these oils. Kotányi Cardamom has a slightly sticky feel, which indicates its outstanding quality.
