Popular in Asian and Oriental cuisine, cardamom is a spice that is unknown in Europe. However, it is a real treasure trove of flavors. Its aroma is minty, lemony, with a hint of camphor, eucalyptus zest and a touch of bergamot... intense freshness.
 
In what dish can I use cardamom?
 
In rice, of course, as the Indians do in their delicious basmati rice. But not only that! Cardamom is very versatile. Its aromas compliment those of characterful meats, purees and velvety, and of course all your oriental preparations. Finally, a few grains can sublimate a fruity dessert or homemade gingerbread.