The Arab traders introduced cardamom from India to the European markets. Now it is often adulterated and there are many inferior substitutes from cardamom-related plants (Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom). Only Elettaria cardamomum is the true cardamom. Cardamom is a member of the Ginger family.

Indian cardamom (both the Malabar and Mysore varieties) has always been a highly valued spice because of its pleasing taste and rich aroma. It is as versatile as saffron and vanilla and can be added to both savory and sweet dishes like beverages (chai), desserts (rice pudding, or kheer), curries and rice pilafs. The seeds have a sweet, highly-perfumed citrus fragrance. Cardamom is an expensive spice, second only to saffron.

You can remove the seeds from pods and coarsely crush them, or use it whole or in powder, depending on your recipe. It can be added to virtually any sweet instead of vanilla extract, in powder or seed form. Rice dishes and curries usually use the whole pod. It can be easily added to breads, cookies and other pastry recipes in powder form. Cardamom is an important spice in Indian masala chai, the flavorful spicey tea. Arabic countries use it to flavor and perfume their coffee as well. Add to ground coffee before brewing.

The Ancient Egyptians used to chew on cardamom to whiten their teeth and freshen their breath. In Ayurveda it is used to "remove fat" and cure urinary and skin complaints. It cools the body and aids with digestive problems, sore throat, and headaches (in tea form). Chewing the seeds regularly also helps prevent cavities. In the Middle East it is thought of as an aphrodisiac.

100 gm (3.5 oz.) bag