Hungarian sweet paprika
In southern Hungary, on the banks of the Danube, the small village of Fajsz exudes nature, tranquility, and a centuries-old tradition of paprika. This is where Dora cultivates an exceptional sweet paprika, in a landscape where fields stretch as far as the eye can see, rocked by the river's winds.
Her paprika has been awarded several times for its remarkable quality: a fine and luminous powder , with a sweet, round and deep taste , without bitterness or acidity. A warm and comforting aroma, an intense color... each pinch evokes the intimate link between the Hungarian land and Dora's passionate know-how.
Carefully dried, then slowly ground, this paprika is a premium ingredient, capable of elevating the simplest dishes with delicacy and character.
Hungarian sweet paprika
€6,84
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What is Green Cardamom?
Green cardamom is considered the “queen of spices,” precious, complex, and intensely fragrant. It grows wild or cultivated in the humid, tropical regions of Sri Lanka, on rich, shaded soils.
The pods, hand-harvested before maturity, contain small black seeds concentrated in essential oils. Dried with precision, they retain their vibrant green color and fresh, lemony fragrance with minty and resinous notes.
A noble and rare spice, Sri Lankan green cardamom is one of the most expensive spices in the world—an aromatic signature of great elegance.
How to use Green Cardamom?
Versatile and precious, green cardamom can be used whole, lightly crushed, or ground to achieve the desired intensity. Its fresh, lemony, and resinous aroma enhances savory dishes, sweet treats, and infusions.
In savory cooking:
Add 2 to 3 whole cloves to rice, curry, soup, or stew. It flavors sauces, vegetables, and lentil dishes.
In pastry making:
Crushed or infused, it enriches dairy desserts, soft cakes, brioches, compotes and even dark chocolate.
In infusion:
Steep 1 crushed clove in hot water, milk, or black tea. Ideal after meals or in homemade chai.
In drink:
It perfectly flavors cocktails, coffee, lassis, or golden milks. A refined touch for curious palates.
Lokayah Tip:
Crush the pod before use to fully release its aroma.
Cardamom around the world – 5 iconic specialties
🇮🇳 India – Masala Chai: Black tea brewed with milk, cardamom, cinnamon, ginger and cloves.
🇸🇪 Sweden – Kardemummabullar: Cardamom buns, the symbol of Swedish fika.
🇹🇷 Turkey – Cardamom Coffee: Black coffee with fragrant notes, often served sweet.
🇮🇷 Iran – Sholeh Zard: Saffron rice pudding, flavored with cardamom and rose water.
🇱🇰 Sri Lanka – Kiri Pani: Fresh yogurt topped with kitul honey and a hint of cardamom.
The benefits of green cardamom
For centuries, cardamom has been used in Ayurvedic and traditional medicine for its many natural virtues.
Digestion & intestinal comfort
It stimulates digestion, relieves bloating and soothes discomfort related to eating.
Fresh breath
Thanks to its powerful essential oils, it is known to naturally freshen breath, often chewed after meals.
Anti-inflammatory properties
Cardamom contains antioxidants and active compounds that help reduce some mild inflammation and boost immunity. Balance and Clarity
Its invigorating aroma also acts on the mind: it helps reduce stress, improves concentration and refocuses attention.
In the enveloping silence of the Sri Lankan mountains, green cardamom flourishes in the shade of lush vegetation. The soil is rich, the air is thick with humidity, and clouds brush the peaks. It is here, between 800 and 1,200 meters above sea level, that this rare spice draws its intensity.
Each plant grows slowly, nourished by the rain and the expertise of the growers. This landscape, both wild and carefully cultivated, embodies the balance between nature and human action.
It is from these green valleys that the fragrant cardamom pods are born, picked by hand, one by one, at the height of their freshness.
At the base of the stems, nestled in the damp forest floor, green cardamom pods appear discreetly, almost secretly. It is there, at ground level, that this precious spice grows, enveloped in its smooth, green skin, bursting with aroma.
Harvesting requires constant attention: each pod is handpicked, one by one, at the exact moment it reaches its peak ripeness. Too early, it lacks flavor. Too late, and it loses its freshness.
Drying is done quickly, sometimes over low heat, sometimes in hot ventilated air, to capture the intense fragrance and preserve the bright green color that is a sign of the quality of high-end cardamom.
This bright green is not a detail: it is the promise of a pure, lemony and resinous taste, intact until it reaches your kitchen.
