Stone Ground
Green Cardamom Seeds - Ground
Green Cardamom Seeds - Ground
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Ready to spoon straight into the batter: no grinding, no pods, no measuring out seeds. Ground green cardamom stirs directly into cake batter, cookie dough, and sweet rolls, or into a pot of chai and a bowl of rice pudding. Its floral, cooling sweetness spreads evenly through a mix in a way whole seeds never quite manage.
We stone-grind the hulled seeds in small batches in Portland, so the aromatic oils release the moment you open the jar. Ground cardamom is the most convenient form and the quickest to fade, so we grind to order and pack it airtight. Use it within a few months for the fullest perfume, and keep the jar sealed and cool between bakes.
In Indian kitchens, ground green cardamom (elaichi) sweetens milk puddings, halwa, and milky chai, whisked in near the end so the aroma stays bright. It carries the same lift into Scandinavian baking, where a spoonful flavors buns and holiday breads without a single seed to crush.
Single ingredient: ground green cardamom seeds. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
When should I add ground cardamom while cooking?
When should I add ground cardamom while cooking?
Stir it into batters and doughs with the dry ingredients so it distributes evenly. For chai, milk puddings, and warm drinks, whisk it in near the end of cooking, since a long boil drives off the aroma.
How much ground cardamom should I use?
How much ground cardamom should I use?
It is concentrated, so start with a quarter teaspoon for a batch of cookies or a pot of chai, taste, and add more. A quarter teaspoon of ground cardamom stands in for roughly six whole pods.
Why does ground cardamom lose its scent faster?
Why does ground cardamom lose its scent faster?
Once the seeds are ground, the oils that carry the aroma meet the air and fade over time. Buy ground cardamom in small amounts, keep it sealed and away from heat, and use it within a few months.
Ground or whole cardamom for baking?
Ground or whole cardamom for baking?
Ground is the easy choice for anything mixed into a batter, where even distribution matters. Whole seeds or pods win for infusions and long simmers where you steep and strain. For most baking, ground is the simpler pick.
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