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2 Jars of Burlap & Barrel Cloud Forest Cardamom, one with whole pods, one ground
Burlap & Barrel Stone Cloud Forest Cardamom Ground Pods in Glass Jar
Label from back of Burlap & Barrel Stone Cloud Forest Cardamom Ground Pods in Glass Jar
Burlap & Barrel Cloud Forest Cardamom Whole Pods in glass jar
Burlap & Barrel Cloud Forest Cardamom Whole Pods label
  • Load image into Gallery viewer, 2 Jars of Burlap & Barrel Cloud Forest Cardamom, one with whole pods, one ground
  • Load image into Gallery viewer, Burlap & Barrel Stone Cloud Forest Cardamom Ground Pods in Glass Jar
  • Load image into Gallery viewer, Label from back of Burlap & Barrel Stone Cloud Forest Cardamom Ground Pods in Glass Jar
  • Load image into Gallery viewer, Burlap & Barrel Cloud Forest Cardamom Whole Pods in glass jar
  • Load image into Gallery viewer, Burlap & Barrel Cloud Forest Cardamom Whole Pods label

BURLAP & BARREL CLOUD FOREST CARDAMOM

Vendor
Burlap & Barrel
Regular price
$9.99
Sale price
$9.99
Regular price
Coming Soon
Unit price
per 

From the producer:

Our cardamom is grown on a single estate in the cloud forests of Alta Verapaz, Guatemala, a biodynamic farm using traditional organic methods. The farm emphasizes workers' rights, sustainability and fair business practices. The terroir is ideal for cardamom, which thrives in humid, high altitude environments with plenty of rainfall. The comparatively low temperatures in the mountains during the harvest season (November-January) ensures high levels of fragrant essential oils.

Our cardamom is sweet and tart, reminiscent of summer fruits, fresh herbs and cut grass. The cardamom fruit turns yellow as it ripens and has a slightly softer, sweeter flavor than standard green cardamom - but is perfect in recipes that call for green cardamom.

Origin: Alta Verapaz, Guatemala
Aliases: green cardamom, yellow cardamom, elaichi, hel
Process: Hot air dried
Ingredients: 100% vine-ripened cardamom pods (Elettaria cardamomum)
Tasting notes: Ginger • Apricots • Jungle Flowers

Meet the Farmer: Amilcar Pereira planted his first cardamom vine when he was 9. In the years since then, he has succeeded in creating the only vertically-integrated cardamom operation in Guatemala. His farming practices produce cardamom is so good that Saveur called him "the farmer shaking up the Guatemalan cardamom trade"


COOKBOOK PAIRINGS

Ottolenghi utilizes sumac to bring citrusy and astringent flavor to savory and sweet dishes alike. Try it in the Sumac-Roasted Strawberries with Yogurt Cream (p. 272) and the Shallow-Fried Potatoes with Rosemary and Sumac (p. 139)

Try Smashed White Bean Toasts with Roasted Asparagus and Sumac (p. 245). The sumac adds, “... fruity acidity and jolt of color …” Also, try Melissa Clark’s Roasted Sumac Chicken with Plums (p. 25).


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