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Cardamom is considered to have been used for the first time in Ancient Greece, and then by the Romans. Alexander the Great is considered to be the first to export cardamom from India to Europe. Today, it is very popular in African, Arab, Asian, Indian and Scandinavian cuisines.

In Europe, this spice called Cardamon is used to add flavor to bread and pasta, in the Arab world as a sign of hospitality when receiving guests, added as an aroma to coffee, and in Scandinavian countries it is used in bread, pasta and is added to recipes like how we use cinnamon.

As a spice, cardamom is also used in pies, purees, rice, sauces, soups, steaks, with chicken, beef, maté fruits or vegetables. When using Cardamon as a spice for the first time, it is advisable to pay attention to the dosage, because it is very easy to overspice the preparation.

Country of origin Honduras
Processed in Portugal
Packed/shipped from Romania