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Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Elettaria pods are light green while Amomum pods are larger and dark brown. Both genera are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds.
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More About Cardamom Green
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma with a coolness some consider similar to mint. Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor.
Green cardamom is broadly used in South Asia to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom. Amomum is used as a spice and as an ingredient in traditional medicine in systems of the traditional Chinese medicine in China, in Ayurveda in India, Pakistan, Japan, Korea and Vietnam. Species in the genus Amomum are also used in traditional Indian medicine.