Cardamom pods are spindle-shaped with a  triangular cross-section that contain a number of seeds. This entire cardamom pod can be used whole or ground as a food seasoning and flavoring agent. The seeds are small and black, while the pods differ in color and size by species.

There are two main types of cardamom: black cardamom and green cardamom. Green cardamom (Elettaria cardamom) is known as true cardamom is the most common variety available and also the top choice for sweet as well as savory dishes. Sri Lanka produces green cardamoms and due to its unique flavor green Cardamom grown in Sri Lanka is known as Ceylon Cardamom.

Sinharaja Rain Forest is a UNESCO World Heritage Site and the country's last viable area of primary tropical rainforest situated towards the Central part of Sri Lanka. Green Cardamom trees are grown naturally in abundance in the forests of Sinharaja. Spicer Ceylon Cardamoms are supplied by the villagers who collect Cardamom pods grown in the wilds of Singaraja.

Spicer Ceylon Cardamom is 100% Natural sun-dried and hygienically packed with absolutely no added preservatives or flavors.  

USES OF CARDAMOM

Cardamom is mainly used in the food industry as a flavoring agent. It is widely used in Indian, Middle Eastern, Arabic, and Swedish cuisine.

Medicinal Use of Cardamom

• It is anti-inflammatory and is reportedly an antidote for both snake and scorpion venom.
• Reduces blood pressure
• Protects from chronic diseases
• Reduces the occurrence of ulcers and other digestive problems
• Improves oral health
• Reduce blood sugar
• In addition, the anti-inflammatory and antioxidant properties of Cardamom are believed to reduce the occurrence of cancer and improve general health.

Courtesy:

Export Development Board of Sri Lanka Website

The Spruce Eats blog