Cardamom originates from wild plants located in the Western Ghats in Southern India, growing in such abundance that this region became known as "Cardamom Hills". Considered one of the world's oldest spices, cardamom was used by the Ancient Egyptians for medicinal purposes, in rituals and for embalming. They used to chew cardamom pods to clean their teeth and to keep breath fresh.
Cardamom is a unique spice in its diversity to flavour both sweet and savoury dishes. These fragrant and spicy pods have woody notes with a citrus like undertone - similar to ginger but without the sharpness. Cardamom is extensively used in curries, garam masala,chai and rice dishes and partners exceptionally well with ginger and turmeric (both being from the same family). Originally exported to Scandinavia by the Vikings, it remains a popular flavouring there for many recipes such as mulled wine and glogg, sweet pastry and bread dishes.