Cardamon

Elettaria cardamomum

Origin: Equador
Family: Zingiberaceae
Part used: Seeds

A perennial from the ginger family which grows wild in southern India and Sri Lanka. The oil is extracted from the green, ovoid pods containing around 20 seeds each. Most of the world's production goes to Arab countries where it is largely used to flavour traditional coffee. While consumed throughout the world for centuries as a popular spice, its therapeutic use appears in ancient Sanskrit texts. The Babylonians and Assyrians recognised the health benefits of the spice early on and the Greek physicians Dioscorides and Hippocrates wrote about its therapeutic properties, identifying it as a digestive aid.

Fragrance notes
A fresh, woody, slightly camphoraceous, sweet aromatic spice with a hint of eucalyptus and a subtle nutty edge.

We use two forms of Cardamon, all from Certified Organic Suppliers

Cardamon Essential Oil

Extracted directly from the pods, our certified organic, medicinal grade cardamon essential oil is a potent concentrate that adds a distinctive depth and aromatic warmth to our chocolates. Just a few drops transforms a recipe, it works particularly well in our marshmallow

Cardamon Pods

We use the pods whole to infuse in our mulled wine infusions or grind it to add into our Chai or Coffee Caramel.

History
Cardamon is native to southern India and Sri Lanka. First recorded use is around the eighth century, it has been found in Greek, Roman and Arabian cultures and used as a perfume in Egyptian times.
As well as the extensive culinary uses of cardamon seeds that began in Asia, they have been used in India and China for respiratory disease, digestive complaints and fever.

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