Cardamom Seeds

Name: Cardamom, Inner Seeds
Brand: The Spice House
SKU: FG-131110-FP
Price: 17.79 USD
Availability: InStock

Baking

Quality

Global Flavor

Of all the world's spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, cardamom has been used in Nordic pastries since the days of the Swedish East India Company. The fullest and most rounded flavor comes from dark, mature seeds. Use them in mulling spices or masala chai, or grind them into fresh powder. Also available in Green Cardamom Pods, or Ground Cardamom Seed.

Flatpack, 3oz. $17.79
Jar, 3oz. $17.99

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Details

Cardamom is a popular flavor in Indian curries, Middle Eastern stews, and Scandinavian baking. These seeds come from green cardamom pods, but have been decorticated making them easy to grind with a spice mill or mortar and pestle. Since cardamom seeds lose flavor quickly once ground, many people prefer to buy whole cardamom seeds and grind only the amount needed for a recipe. Ingredients: Cardamom seeds.

Ingredients

Cardamom seeds

Spice Highlights

Processing

inner seeds

Taste Notes

floral, earthy, delicate

Perfect For

nordic pastries, masala chai

Fresh Aroma
Baking Essential
Versatile Spice

Customers appreciate the fresh, aromatic quality of the inner seeds, often highlighting their versatility in both sweet and savory dishes. Many enjoy the convenience of grinding the seeds as needed, as it preserves the flavor, making them a staple in baking, curries, and holiday recipes. The packaging also receives positive mentions for being practical and space-saving.

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Love! Thank you Spice House!

Yes yes yes! A must for you Norwegian Bakers!

Spice cake

I just baked a spice cake that has one teaspoon of ground cardamom in it. The fragrance is wonderful and with butterscotch frosting, my son claims it is his favorite cake now.

Cardamom, Inner Seeds

My curry tale of woe.

I recently had friends over for dinner and made a chicken curry using a tin of Madras curry powder. I was embarrassed to realize that the dish was so bland that we were adding salt to the dish. I determined that my curry powder was umpteen years old! So I ordered about 6 or 7 whole seeds from a recipe in that same cookbook. Made a mixture in my spice grinder and recreated the dish with the Spice House blend. The difference was obvious! Pungent, aromatic flavor…
Making a small batch curry blend is the best way to get compliments!

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Cardamom Seeds

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