Organic ground cardamom

Organic ground cardamom

Cardamom powder has a rich history dating back 4,000 years, originating from the tropical forests of India, Nepal and Butan. In ancient Egypt it was highly valued in recipes and as an ingredient in incense, while the Greeks and Romans used it in wine, desserts and perfumes. In the Middle Ages, the cardamom became a valuable commodity on the Silk Road, and today it is an important part of South Asian and Middle Eastern culinary and cultural traditions, symbolising hospitality and warmth.
Nowadays, cardamom powder is valued for its aromatic and flavour-enhancing properties. It gives both sweet and savoury dishes a unique sweet-spicy flavour and is often used in tea, coffee, rice dishes, stews, curries and pastries. A small amount can enrich desserts, fruit or herbal yoghurts with its aromatic touch and is often found in spice blends such as garam masala or chai masala.
In addition to its culinary value, cardamom is also appreciated for the soothing aroma and richness it adds to traditional dishes and drinks. Its versatility and historical importance make it a treasured ingredient in many cultures.

Cardamon coffee (Arabic style)
Ingredients (for 2 cups):
2 cups of water
2 teaspoons of finely ground coffee (medium to dark roast)
2-3 green cardamom pods or ¼ teaspoon cardamom powder
Sugar to taste

Preparation:
Gently crush the cardamom pods to extract the aroma. In a small saucepan, bring the water to the boil. Add the coffee and cardamom. Reduce the heat and simmer for 3-5 minutes, stirring occasionally. Add sugar to taste and stir until dissolved. Prepare the coffee in small cups and serve hot.
Tip: For an even more intense flavour, coffee can be ground with cardamom before brewing. This coffee is often drunk slowly, enjoying the aromatic aroma.

NB! The information provided here should not be interpreted as a recommendation for medical treatment or other types of health problems. We recommend that you make personal health decisions after evaluating different sources of information.