Meghalaya · 100 g
A deeply fragrant, vibrant yellow spice that requires only a pinch to transform your meals.
— South India —
Intensely aromatic whole pods with bright green shells, hand-picked from shade-grown estate trees. Unmatched fragrance for chai, biryanis, and desserts.
— Full Dossier —
Kerala produces 60% of the world's cardamom from the misty, forest-shaded estates of Idukki. The 1,8-cineole in cardamom is a bronchodilator used in Ayurveda for respiratory conditions.
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Meghalaya · 100 g
A deeply fragrant, vibrant yellow spice that requires only a pinch to transform your meals.
Assam & Kerala · 50 g
Dried, elongated catkin-like spikes with a fiery, complex heat and subtle sweetness. Far more aromatic than black pepper. Central to Trikatu (the three-pepper Ayurvedic formulation).
Rajasthan & Gujarat · 100 g
Small, oval, ridged seeds with an intensely aromatic thyme-like pungency. An essential spice in Indian parathas, pakodas, dal, and digestive preparations.
Manipur · 1 kg
A deeply pigmented, nutrient-dense rice traditionally reserved for royalty. Perfect for porridges, salads, and traditional desserts.