In a nutshell: Get creative with our Cardamom Collection - a trio of the best-quality cardamoms around with our rare and fragrant Épices De Cru Black, Green and White Cardamom from India and China.
Our Black Cardamom pods are dried over a slow fire, giving their camphor-like seeds a smoky aroma. The seed pods may not be pretty, but what they hold inside is truly remarkable! With a mortar and pestle, simply pound and peel the shells to release the aromatic seeds within. In addition to curries, Indian Black Cardamom pods can also be used to flavour soups, stews, and sometimes chai.
Sourced from the Cardamom Hills in South-Eastern India, our top-grade fragrant green Cardamom is grown just outside the small village of Thekkady, near the Periyar Lake Tiger Preserve in the Cardamom Hills in South-Eastern India and will infuse all your curries, rice dishes and pastries with surprising flavour.
Our rare White Cardamom comes from China. Simply blanched to make it easier to store and more expensive on its journey to the West. It compliments stews and adds surprising freshness to the flavours of Asian-style broths and stocks, braised beef and that Singaporean classic comfort food dish, Hainanese chicken rice.
Details Black Cardamom (35g ) + White Cardamom (15g ) + Green Cardamom (30g )
About Épices De Cru
Épices De Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.