Its taste is characterised by sharp sweetness with a hint of eucalyptus. Cardamom can only be harvested by hand, which is why it is still considered the most expensive spice in the world after vanilla and saffron. For most people, cardamom belongs to the pre-Christmas season because it gives gingerbread and other pastries their exotic accent. But with its distinctive and beguiling aroma, cardamom actually deserves a place in the kitchen all year round. Its aroma, as subtle as it is piquant, goes well with desserts, but also gives salty dishes, such as sauerkraut, an amazing new note. And the larger and greener the fruit capsules are, the better their quality.

Ingredients:
Organic cardamom