{"product_id":"gruner-kardamom","title":"Green Cardamom","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole green cardamom, the base spice for chai, curry and coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen cardamom (Elettaria cardamomum) is one of the noblest and most aromatic spices in the world. The green pods contain small, intensely fragrant seeds with an aroma that is at once savoury, lightly citrus and eucalyptus-like. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA base spice for Indian masala chai crack the pods in a mortar and cook them in milk together with ginger, cinnamon, cloves and black tea. For curries, biryanis and lentil dishes, sweat the whole pods along. It aromatises coffee, pastries, gingerbread, rice dishes and meat marinades. Ground in a mortar, also in oriental spice blends such as ras el hanout and baharat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e keep the pods whole where possible and store them cool, dry and dark in the sealed tin, this preserves the essential oil for a long time. Open and grind only just before use.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from Altes Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCrack the pods and grind only the seeds, cook the husk separately for extra aroma. For coffee, put the seeds straight into the grinder and grind them together with the coffee. Use sparingly, just a few pods shape a whole dish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen cardamom pods in workshop quality\u003c\/li\u003e\n\u003cli\u003eFrom Guatemala, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for chai, curry, coffee and pastries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor chai and oriental blends: \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/zimtrinde\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon bark\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kardamomsaat-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecardamom seed\u003c\/strong\u003e\u003c\/a\u003e. For Indian curries: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. For pastries: \u003ca href=\"\/en\/products\/gewurzzucker-libanon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLebanon spiced sugar\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGranite Mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e for fresh grinding.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use cardamom for masala chai?\u003c\/strong\u003e\u003cbr\u003e\nLightly crack 4 to 6 cardamom pods in a mortar, briefly bring to the boil with a cinnamon stick, 4 cloves and 1 cm of ginger in 400 ml water. Stir in 2 tsp black tea, let it steep for 2 minutes, add 200 ml whole milk, heat again, strain and sweeten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use the pods whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nWhole in curries and rice dishes to sweat along. Cracked for tea and pastries. Ground, seeds only, for coffee, marinades and finely balanced blends where the husk is not suitable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does green cardamom differ from black?\u003c\/strong\u003e\u003cbr\u003e\nGreen cardamom is fine and floral-citrus, the standard variant. Black cardamom is noticeably smokier and stronger, more suited to braises and game.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store green cardamom correctly?\u003c\/strong\u003e\u003cbr\u003e\nKeep whole pods cool, dry and dark in the sealed tin and open and grind them only just before use, this preserves the essential oil for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use green cardamom for masala chai?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lightly crack 4 to 6 cardamom pods in a mortar, briefly bring to the boil with a cinnamon stick, 4 cloves and 1 cm of ginger in 400 ml water. Stir in 2 tsp black tea, let it steep for 2 minutes, add 200 ml whole milk, heat again, strain and sweeten.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I use the cardamom pods whole or ground?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Whole in curries and rice dishes to sweat along. Cracked for tea and pastries. Ground, seeds only, for coffee, marinades and finely balanced blends where the husk is not suitable.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does green cardamom differ from black?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green cardamom is fine and floral-citrus, the standard variant. Black cardamom is noticeably smokier and stronger, more suited to braises and game.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store green cardamom correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Keep whole pods cool, dry and dark in the sealed tin and open and grind them only just before use, this preserves the essential oil for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564817289482,"sku":"30767","price":12.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-kardamom-363405.jpg?v=1738084185","url":"https:\/\/altesgewuerzamt.live\/en\/products\/gruner-kardamom","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}