Green Cardamom

A true queen of spices, its fibrous capsule protects black seeds engorged with eucalyptol and limonene. To release this camphorated, floral, and resinous scent, the pod must be physically crushed (cracked) without reducing the seeds to powder. Roasted in ghee (clarified butter), its essential oils explode. It masterfully infuses basmati rice or the milk of crèmes brûlées, bringing an electric freshness that cleanses the palate of saturated fats.