Whole Green Cardamom SAMIA - Food Product - 50g from Guatemala - an authentic product selected by NKOSI for its exceptional quality. 50g format.
Dive into a world of flavours with Whole Green Cardamom SAMIA, an aromatic spice that evokes the exoticism of tropical regions. Its green pods contain seeds with a deliciously sweet and spicy scent, ideal for adding depth and warmth to your creations.
✨ Why choose this cardamom?
- Whole pods: preserved and intense aroma
- Sweet and spicy scent: a unique complex flavour
- SAMIA brand: premium quality
- Versatility: tea, coffee, pastries, curries
- Exotic spice: aromatic depth
🍽️ Recommended uses
Perfect for scenting tea, coffee, Oriental pastries, curries, rice, simmered dishes or desserts. Crush the pods to release the aromas.
🌍 Oriental and African tradition
Cardamom is widely used in Oriental, Indian and North African cuisines for its unique scent and its aromatic properties.
💡 Tips
Lightly crush before use. Store in an airtight container in a dry place.
Order your batch now and exotically scent your creations.
Also discover: Curry Spice · Madras Curry Spice
Order from NKOSI, your online shop for African spices and condiments. Fast delivery throughout mainland France.
💡 Recipe ideas with this product
Used in the preparation of Senegalese Café Touba and Moroccan mint tea. Brings authenticity and traditional flavour. Discover our detailed recipes and much more on the NKOSI blog.
A must-have of African and Caribbean cuisines - Although its production origins are varied, this spice has been an integral part of African and Caribbean culinary traditions for generations. From Senegalese mafé to Antillean colombo, it accompanies the most emblematic recipes of these rich and generous cuisines.
Origins and cultural heritage — green cardamom
Green cardamom is native to southern India and Sri Lanka. Brought to the Arabian Peninsula and then North Africa by the caravans, it became essential to Arabic coffee (qahwa), Moroccan pastries and Réunion rougails. Nicknamed the queen of spices, it is the third most expensive spice in the world after saffron and vanilla. It is found notably in Arabic qahwa, Moroccan tagines and Indian biryani.
Culinary uses — green cardamom
- Arabic coffee (qahwa): 2 crushed pods in the coffee pot for 4 cups.
- Chicken and prune tagine: 3 crushed pods with cinnamon and ginger.
- Spiced biryani rice: 4 whole pods in the broth.
- Gazelle horns: 1/2 teaspoon ground in the almond filling.
- Spiced hot chai milk: 2 pods with ginger, cinnamon, cloves.
Benefits and nutritional profile — green cardamom
Cardamom contains essential oils (cineole, terpinene) studied for their digestive and anti-inflammatory properties. It also provides iron, magnesium and zinc. Chewing a pod freshens the breath after a meal.
