Organic Sri Lanka Cardamom – Ceylon Cardamom
Cardamom is an essential spice used in many dishes around the world. But not all cardamom is created equal. Sri Lankan cardamom, also known as Ceylon cardamom, is widely considered to be superior to cardamom from other countries. Here are some of the many reasons why Organic Sri Lankan cardamom is the best choice for those seeking high-quality cardamom.
Origin and Climate for Organic Sri Lanka Cardamom
Sri Lanka is a small island nation in the Indian Ocean with a tropical climate, ideal for growing spices. Cardamom was introduced to Sri Lanka by Arab traders in the 12th century and has been cultivated in the country for centuries. Today, Sri Lanka is one of the top producers of high-quality cardamom in the world.
Three types of Cardamom are found in Sri Lanka and they’re categorized based on the shape of the inflorescence.
- Malabar – Inflorescence is prostrate
- Mysore – Inflorescence is vertical
- Vazhukka- Inflorescence is inclined
Unique Flavor Profile
Sri Lankan cardamom has a unique flavor profile that sets it apart from other types of cardamom. It is known for its intense aroma, bold flavor, and subtle sweetness. Sri Lankan cardamom has a high essential oil content, which contributes to its distinctive flavor and aroma.
Quality Standards and Regulations
Sri Lanka has strict quality standards and regulations in place for its cardamom industry. The country’s cardamom is certified organic, which means that it is grown without the use of synthetic pesticides and fertilizers. This ensures that the cardamom is free from harmful chemicals and is safe for consumption.
Research has shown that Sri Lankan cardamom contains higher levels of essential oils compared to other types of cardamom. Essential oils are responsible for the unique flavor and aroma of cardamom, making Sri Lankan cardamom a top choice for those seeking high-quality cardamom.
In a study conducted by the Industrial Technology Institute of Sri Lanka, it was found that Sri Lankan cardamom had significantly higher levels of essential oils compared to Indian and Guatemalan cardamom. The study also found that Sri Lankan cardamom had a superior flavor profile and was preferred by consumers.
How Cardamom is used
- Used as a spice in various cuisines around the world, particularly in Indian, Middle Eastern, and Scandinavian cuisine
- Added to coffee or tea to enhance flavor
- Used to flavor baked goods such as cookies, cakes, and breads
- Added to spice blends such as garam masala and ras el hanout
- Used to flavor rice dishes such as biryani and pulao
- Used in savory dishes such as curries, stews, and soups
- Chewing on cardamom pods can freshen breath and aid digestion
- Ground cardamom is sometimes used as a natural remedy for bad breath or as a mouthwash
- Used in traditional Ayurvedic medicine to aid digestion and as a natural remedy for respiratory issues
- Used in perfumes and fragrances for its sweet, spicy scent.