Kandyan Green Cardamom

We're proud to source our cardamom from farms in Sri Lanka that focus on quality, community, and biodiversity, especially as it pertains to regenerative and sustainable farming methods. At its core, regenerative agriculture is farming in harmony with nature. Growers take a broader view of their role in the world, emphasizing soil and nutrient cycles. This practice focuses on, to name a few, topsoil regeneration, increasing biodiversity, improving the water cycle, and increasing resilience to climate change.

The very nature of community businesses reduces our carbon footprint as products travel an incredibly short distance (often by foot) from where the raw product is harvested to where it is processed and packaged at a plant mainly run by women from the village.

• Cardamom is a potent spice, so it's important to use it sparingly to avoid overpowering your dish. Start with a small amount and taste as you go.
• Toasting cardamom pods before using them can help to bring out their flavor. Simply heat a dry skillet over medium heat and add the whole cardamom pods. Toast for a few minutes, stirring occasionally, until fragrant.
• The pods contain flavorful seeds inside, so rather than removing the seeds from the pods, use the whole pod in your cooking and remove them before serving. If you want to release the flavor of the seeds inside the cardamom pods, lightly crush them before adding them to your dish. This can be done using a mortar and pestle or the flat side of a knife.