Customers praised this ground cardamom as "fresh tasting" with a "delicate, floral aroma" and "strong flavor." The 4 oz resealable bag offers excellent value and quantity. Shoppers use it in baking, cooking, coffee, and tea. One customer noted it's "VERY strong and spicy" at this purity level. Health benefits were highlighted. One customer gave 4 stars citing high quality.
- This is a lovely cardamom...nice tasting with a delicate flavor.
- The flavor is delightful and the flavor is strong.
- Nice and fine grind, disappears easily and doesn't leave much texture.
This is a lovely cardamom. I have been using it for baking and cooking. I threw it in with some chicken, applesauce, cinnamon and nutmeg last night. Yummy!! It is a nice tasting cardamom with a delicate flavor. You get a lot of it in a resealable bag so you can keep it fresh. I look forward to using it in more dishes. My grandmother used to make a fudge that had cardamom in it so I will be giving that a try next.
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It’s so nice to get a good amount of ground cardamom that’s ready to go. No more cardamom seeds popping out of the mortar and pestle, no more fishing out the fibrous pods.This ground cardamom is nice and fine, easy to measure into curries and masalas, or sprinkle on desserts like kheer, halwa, pudding, ice cream, pastries…The flavor is delightful and the flavor is strong.I transferred it immediately to an 11oz glass jar since the strength of the spice does degrade after being ground.My new favorite way to enjoy cardamom is brewing it with smoky dark roasted coffee grounds for that aromatic Yemeni-inspired flavor. LOVEHighly recommend for the culinary enthusiast!
This is an impressive package of ground cardamom. It arrives in a nicely sealed package with a zip closure (note that I took my photos *after* opening this! so it arrives looking perfect, don't worry).The product itself is high quality, evenly ground, with a light, delicate, floral aroma; I can see how this versatile ingredient would complement lots of different recipes.Saving the best for last: The price. As I write this, the big four-ounce bag was just ten bucks, which feels like a nice, solid value.
A quarter pound of cardamom is actually a huge amount--which is great! I absolutely love to make spiced tea in the winter and add some honey and brandy to serve specialty hot toddies to family and friends for the holidays. This cardamom is VERY strong and spicy! I've never had such a savory cardamom. It's actually quite sweet at this level of purity. I use a Ugandan black tea base and add cardamom, clove, and ginger to boiling water, then take it off the burner and prepare mugs of brandy mixed with honey while it cools a bit. Then I strain it through a paper coffee filter into a carafe, and then fill each mug and garnish with a fig and an orange wedge. Festive, beautiful, and sooo cozy in front of a fire with friends for a long winter's night.
The ground cardamom smells fresh and there is a large amount for the price.I like the resealable packet because air can be squeezed out after each use, to keep the spice fresh longer. One side of the package is reflective Mylar-like material, so it will be easy to store the bag in a drawer or cabinet with minimal light exposure.
I just tossed some into my eggnog instead of nutmeg. Call me weird, but I love cardamom instead and this is a nice and fine grind of cardamom so it disappears easily into the eggnog and doesn't leave much of a texture. In addition to the usual indian dishes I make this this is also really excellent in coffee. I just toss it in with the grounds, make coffee as usual, and let it work its magic.I don't buy spices in tiny quantities, 4 oz is a good minimum size instead of some silly little jar which is probably going to cost the same as this anyway. Get a bunch and then don't be bashful!
What a generous supply of this fragrant spice! I'm looking forward to putting it in coffee and tea. The fingertip test tells me it will be lovely. Here's the thing, not only is cardamon delicious in beverages and desserts, but it's one of the healthiest spices around. I've been reading the series of books by Dr. Michael Greger and in "How Not to Age," he says this: "A member of the ginger family, green cardamon is known as 'the queen of spices.' In a trial of patients with fatty liver disease" ... long story short it improved their condition and it can "significantly improve markers of inflammation and oxidative stress" over a period of two to three months. Dr. Greger likes adding it to his chai tea and to cocoa powder any time he is "chocolating things up." That's good enough for me! I wish this were organic, but I'm happy it's non GMO.