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Smell is powerful, in a very fresh register: eucalyptus and camphor are dominant, a strong presence of lemon and menthol evoking black seed, beautiful floral touches and aromatic herbs, mainly sage and bay leaf.
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The queen of spices, for the Indians, hails from the Cardamom Hills, dominating the Kerala plain and the Malabar coast in southwest India.
It is a plant of the Zingiberaceae family, that is to say a close relative of Ginger, Turmeric, Galangal and Maniguette.
It is cultivated of course in India and in various countries of Southeast Asia, Cambodia, Vietnam, Sri Lanka… etc., and also in South America.
The one we offer is grown and harvested in Guatemala.
These are small seeds growing on the aerial roots of the plant, which are delicately picked by hand, and then dried in the sun.
There are two varieties of Cardamom, the green and the black.
The latter is native to Nepal, has a strong camphor flavor.
White cardamom is obtained with green pods, by adding starch or by soaking in lime milk, so it does not exist botanically.
The small black seeds contained in the green capsule are powerfully aromatic.
It takes about 40,000 of these seeds to make a kilo.
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