Cardamom is pungent and warm in nature. It has the effects of removing foreign substances, enhancing fragrance, antiseptic and promoting appetite. The cardamom taste is not very prominent, and it is generally not used alone, but combined with other heavier spices to help flavor, regulate and balance the taste in dishes.Cardamom is the fruit of white cardamom. The shape of the fruit is oblate, the seeds are fragrant, and the appearance is white. It can be used for stew and spiced products. Cardamom can play the role of removing fishy and enhancing fragrance. Add some cardamom when stewing fish, which can effectively remove the fishy smell. Cardamom has a strong flavor and smells pungent. It is often used in stewed dishes.
I am a trader of cardamom seeds, specializing in sourcing, trading, and distributing cardamom in bulk. This involves dealing with cardamom seeds for various markets, including culinary uses, spice blends, and possibly medicinal and aromatic purposes. I have expertise in understanding quality grades, ensuring proper packaging and storage, and facilitating the wholesale of cardamom seeds to various clients, both locally and internationally.
Cardamom Seed
Green Cardamom Seeds of Indian Origin
Product Description: Product Name: green cardamom Style: Dried Product Type: Spices and herbs Quality: Top Quality Delivery Time: 5-7 Days Packaging: Custom We Are The Wholesale Supplier and Exporter Of green cardamom. Bulk Stock Available for Worldwide Delivery Contact Us For More Information.
Ingredient : Cardamom powder Storage condition : Keep in a clean and dry place. Shelf life : 24 months from production date for a closed packing unit kept in a dry and clean place
The fullest and most rounded flavour comes from , mature seeds. Use them with mulling spices or masala tea, or crush them into fresh powder Bulk Packaging Packaging Package Size Jute Bags/PP Bags/Cartoon Boxes 25kg/50kg Retail Packaging Paper Pouches 250g/500g
Overview Cardamom is indigenous to South India but is now cultivated and processed in North Africa and the Middle East, as well as other parts of the world. This is perhaps one of the costliest herbs to buy. The green pods contain small, black seeds that give of a strong lemon-like aroma and flavour. Common Uses Cardamom works well with both sweet and savoury dishes. Fruit and nut-based desserts are elevated by adding cardamom to the mix. Cardamom is also worthy replacement of allspice in dishes that require it. It is best accompanied in pumpkin, squash and sweet potato dishes. It also works wonders in tomato-based stews. In North Africa and the Middle East, people often add a handful of cardamom pods to a pot of stock while chicken or duck is cooked. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
We provide cardamom seeds with best quality from Java island Indonesia, now price for cardamom seeds little bit low than before. dry cardamom that we will provide fro buyer requested.
