We tell you all about Cardamom

Cardamom is a popular spice, commonly used in cooking, particularly in South Asian and Middle Eastern cuisines. This aromatic spice comes from the seeds of several species of plants in the Zingiberaceae family (including Turmeric or Ginger) and is prized for its strong, smoky flavour and unique aroma. Despite its popularity, cardamom remains a somewhat mysterious ingredient for many, with few people knowing its origins, history or uses.
Whether you’re a seasoned chef or a curious foodie, this article will certainly give you a better understanding of this beloved spice and its place in our kitchens and culture.

Cardamom is a spice that originated in the region of India and Sri Lanka, where it has been cultivated and used for thousands of years. The ancient Egyptians also used it as a perfume and for their religious rituals. Cardamom is mentioned in many historical and religious texts, such as Indian Ayurvedic writings, biblical texts and texts from the Koran. It was also highly valued in Greek and Roman cultures, where it was used as a perfume and in health care.

Over the centuries, cardamom has become a popular spice in international trade. Arab traders were the first to introduce cardamom to Europe in the 9th century, and it quickly became popular in European kitchens.
Today, cardamom is grown in many tropical countries, including India, Tanzania, Guatemala and Sri Lanka, as well as Cambodia, and is used in a wide variety of dishes and beverages around the world.

Cambodia is also a country where cardamom is grown and used in traditional cooking. Cardamom is known as ‘kreung’ in Khmer, the official language of Cambodia, and is used in many Cambodian dishes, including curries and soups.

Cardamom is also an important spice in Cambodian coffee production. Cambodian coffee is often brewed with cardamom to add a unique and spicy flavour to the drink!

Our Cardamom is a species that grows wild in the rainforests of the Cardamom Range in northern Cambodia… From which it takes its name!
We have selected the best pickers who harvest each fruit by hand when fully ripe.

The seeds of our Forest Cardamom have been selected and the envelope (too thick) has been removed to offer you the Forest Cardamom seed, ready to use.
Our Wild Cardamom is still in its fine pod!

Cardamoms are harvested during the rainy season in the Cardamom region and are smoked immediately after harvesting to protect them from humidity. This is why you will find a slightly smoky aroma!

In addition to the slight smoky note, our Wild Cardamoms develop intense aromas of mint, eucalyptus and camphor.

We offer 2 varieties of cardamom. Both are from wild species endemic to the Cardamom Mountain region. Due to their wild nature, these 2 exceptional spices are offered to you to avoid stock-outs as much as possible, but they are quite similar aromatically!

– In a mill: Remove the cardamom seeds from their pods, crush them coarsely and add them to the mill. It will be ready to be ground freshly on your preparations

– Infusing it: The aromas of cardamom will diffuse very easily in your simmered dishes, both sweet and savoury! Simply crush it lightly and add a few seeds to your pan.

– In a mortar: If you want to crush your cardamom, you can use our little Sugar Palm Wood Mortar. Very cute, it is made by artisans in the Siem Reap region, and is a perfect gift for your loved ones!

– In Sauce: ready to use, our Duo of Wild Cardamoms sauce
And like a mint to refresh you and without sugar!

– Coffee: a typical Cambodian and Middle Eastern blend, cardamom will add a touch of freshness to your coffee. Grind it together to create a unique blend! Otherwise, a turn of the grinder directly into the cup.

– Lemon: perfect for adding a hint of eucalyptus to your Spring lemonades, infuse in the syrup, or slip crushed directly into the carafe

– Onions: in pickles, slip a few seeds into the pan

– Chocolate: a delicious combination, which adds a little pep to cakes and fondants

– Brioches: Cardamom-flavoured pastries are common in Scandinavian countries. Make your own brioche with a touch of camphor by adding cardamom!

– Lamb: in a tagine, slip a few pods into the preparation

– Rice: infuse it directly into the rice. It can also be added to the sweet preparation of rice pudding, very popular in the Middle East! Or in a porridge, for a very British recipe!

Cardamom is also used in traditional Cambodian medicine for its beneficial properties on digestion, the respiratory system and blood circulation. It is often combined with other herbs and spices to create natural remedies.
It is currently being studied for its potential health effects, including antioxidant and anti-inflammatory properties.
Now that you know all about cardamom, it’s time to get into the kitchen and make some unique and spicy preparations!