The Sri Lankan Cardamon, with its very own taste absorbed from nutritious soil, being 100% natural, the Tropical Finest Cardamom gives you an extra special fragrance, woody and minty taste to the foods.
Collecting from local farms and wild areas by local people, they use own traditions to make Cardamom as one of the top most expensive spice in the world. Naturally grown and organic behaviors of cultivation add a power of spicy taste to it, by making a blend of flavour profile with its minty, spicy, citrusy and herbal taste of all the time being refreshing and invigorating fragrant.
The best replacements for cardamom are cinnamon, nutmeg and cloves, which has the same aroma and flavor. With the title of Queen of spices, this spice is made from seeds from several plants in the Elettaria and Amomum.
In Sri Lanka, Cardamom plants are growing in the wild forests and some abandon gardens, and also some people cultivate these plants their local farms which are located in hill country with much cool weather conditions.
There are two types of Cardamom, one is Green Cardamom, and the second one is Black Cardamom.
Due to the unique flavour of Green Cardamom in Sri Lanka, which is grown in the mountains with its own soil taste, that green cardamom is known as Ceylon Cardamom for years. Thus, in the ancient times also, it had a great popularity for Ceylon Cardamom, the traders from Europe, Arabic, and East Asia, had kept Sr Lanka as a spot of spices, where it had spread the words, that the most aromatic flavours were here.
Cardamom has a warm and little spicy taste, an aromatic and thick fragrance like resin and it is a bit complex to describe as it has peppery, pince and menthol like notes, and also floral with citrus. With its sweet-tasting flavour that is compared with eucalyptus, green cardamom is a versatile spice that is used for sweet and savoury dishes and desserts.
Cardamom is a main ingredient in cooking as it often used in spicy cooking with curries, soups, porridges and also baking foods. In Sri Lanka, this spice is giving an impressive fragrance to the authentic curries with high spicy, that can add more sweet, sour and mint taste to the gravy.
And Cardamom is commonly used many of the baking products such as breads, buns, fruit pies, chocolate brownies, cookies and cakes.
Traditional treats such as Yule Bread in Scandinavian, Finnish sweet bread Pulla and Swedish kardemummabullar sweet bun, Arabian Sweet dishes, Indian Masala curries, Japanese veggie soups, noodles, Hojicha tea, Chinese fried curries with Sichuan red-cooked method, Italian Pasta, Pizza, sauces, Mexican Horchata, cobblers and in authentic stews, the Cardamon is giving its native taste.
Special blends of tea, herbal drinks, traditional medical drinks, Chai Tea and fruit drinks are also another usage of cardamom as to get stringent fragrance and taste.
The oil distilled from Cardamom, is a major ingredients in pharmaceutical, cosmetics and perfume industry.
There are some medical benefits by using this spice, as in the daily usage, it helps to reduce chronic diseases, blood pressure, blood sugar, concurrence occurrence of digestive problems and improve the immunity system and oral clearness.
Scientific names : Elettaria and Amomum
Taste it and feel the breeze.
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