(also known as elachi)
These are seed pods with a husk and small seeds inside which contain most of the flavour. Used in Indian cooking to infuse and flavour rice, curries and also sweet dishes and tea with an intense herbal aroma. Weight for weight, cardamom is one of the most expensive spices.
Remove the cardamom pods before serving as they have a very strong flavour if bitten into which some people find unpleasant.
Comes in a resealable pouch
Coriander Powder, Turmeric Powder, Cumin Powder, Kashmiri Chilli Powder, Paprika Powder, Garam Masala, Fennel Powder, Cinnamon Powder, Nutmeg Powder, Cardamom Powder, Mace Powder
For allergens see ingredients in bold.
Prepared in a kitchen that handles nuts, sesame and mustard.
Use as per instructions in your BIR recipe. A great starting place is Misty Ricardo Recipes