Cardamom (Elattaria Cardamomum) is a relative of ginger that is native to the Indian subcontinent. Some of the first documented references of Cardamom can be found in Ayurvedic texts. Known as Ela in sanskrit, which became Elachi in Hindi, Cardamom is most recognized by its light green seed pods, and intoxicating aroma.
Green cardamom imbues a unique, aromatic fragrance to dishes. Very little is needed to impart its flavors, however it quickly loses fragrance when ground. It is best to store the seeds pods whole and grind right before using. Its culinary uses vary from savory, and sweet dishes, as well as the beverages like masala chai.
In the proper enrvionment, they are known to flower between April-May, and fruit ripening in Augest/September, and are usually at the proper ripeness by October.
Cardamom can be propogated through rhizomes as well as by seed. However, germination is considered difficult via seed.
Green Cardamom is considered to be one of the most expensive spices by weight. Cardamom makes a great house plant as it doesnt require a lot of light and their leaves emit a nice fragrance.
Current offer is for Large Plants in Quart Pots
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