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Green Cardamon Heera
£3.49
Prices checked
Home cooks reach for green cardamom when a curry, rice dish or pot of chai needs real depth. These small green pods hold dark seeds with a strong, aromatic flavour that comes through as soon as they hit hot oil or simmering water. Green cardamom is a store-cupboard basics in many kitchens. Whole pods go into biryani and pilau rice, added early so the flavour spreads through the grains as they cook. They also go into curries and dals, dropped in with other whole spices at the start of cooking to build a base flavour. For chai, a few pods are simmered with tea and milk, giving the drink its familiar warmth. Some cooks also crush the pods lightly to release the seeds before adding them, which brings out a stronger flavour more quickly. Whole pods keep their flavour far longer than ground cardamom, so it is worth buying whole and grinding or crushing only what is needed for a recipe. Keep the pods in a sealed container, away from light and heat, to help them stay aromatic for longer. A cool, dry cupboard is best. When a recipe calls for a milder flavour, whole pods can be added and removed before serving, rather than crushed into the dish.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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