Cardamom is known since antiquity and references to this spice have even been found inscribed in Linear B. It’s the seed of a plant that is native to India but now cultivated in several countries. It grows at high altitudes and its harvest is slow, spanning from the start of summer through the middle of autumn.

Cardamom is among the world’s most expensive spices but a little goes a long way. It has a complex flavor and is especially popular in Indian cuisine for its blend of pepper undertones with hints of lemon, mint, eucalyptus, pine, and a slight floral aroma.

The small seeds inside the bud are most commonly used in cooking; the seeds can be removed by gently crushing the shell.