Cardamom Seed

Cardamom seed, pure seeds without husk, easy to dose

Cardamom seed is the flavour-rich inner soul of the green cardamom pod, the small, intensely fragrant seeds without the woody husk. Aromatic-warm with an unmistakable depth, lightly citrus-eucalyptus in character. Packed in our workshop in Klingenberg am Main. Very easy to dose and grind.

How to use

Cardamom seed goes wonderfully with apples, pears, pulses, oranges, sweet potatoes and other root vegetables. Lightly crush or roast and grind beforehand, this activates the essential oils. Ideal in Indian curries, yeast pastries, oriental sweets, Arabic coffee and chai blends.

Good to know: use sparingly, the aroma is concentrated. Store dry and well sealed, then the aroma keeps for a long time.

At a glance

• Cardamom seed without husk, easy to dose and grind
• A classic for curries, yeast pastries and oriental sweets
• Harmonises with apples, pears, pulses and root vegetables
• Roast lightly before use for maximum aroma
• Packed in Klingenberg am Main

Goes well with

With whole green cardamom as a whole-pod variant. For patisserie and pastries: Lebanon spiced sugar, cinnamon-blossom sugar and vanilla sugar with tonka bean. For curries: Garam Masala and Vadouvan. For Christmas baking: cloves and cinnamon blossom. For fresh grinding: Granite Mortar Gigant.

Frequently asked questions

How does cardamom seed differ from whole cardamom?
Cardamom seed is only the inside without the woody husk, noticeably easier to dose and grind. Whole cardamom (pods) is suitable for curries and rice dishes to sweat along. Cardamom seed is the faster, more focused option.

How do I use cardamom seed in Indian chai?
Lightly crush 4 to 6 seeds in a mortar, briefly bring to the boil in water with a cinnamon stick, cloves and ginger, stir in black tea, add milk.

How do I dose cardamom seed?
Sparingly, 4 to 6 seeds per portion in sweets, a small pinch in coffee. The aroma is concentrated.

Can I roast cardamom seed?
Yes, even recommended. Roast briefly dry in the pan, then grind, this activates the essential oils and gives a fuller, more aromatic powder.