Green Cardamom from Sri Lanka
In the lush forests of Kumbukgolla, in the heart of Sri Lanka, green cardamom is cultivated with passion by Asoka. For over 20 years, he and his family have nurtured this delicate crop, rooted in an agricultural tradition passed down for three decades.
On these moist and fertile lands, sheltered from major roads, Mysore cardamom is cultivated slowly, with respect and rigor. No mechanized harvest: each capsule is picked by hand, one by one, at perfect maturity, to preserve all the aromatic richness of the spice.
Drying, a crucial step, is done in hot air at a low temperature (between 45 and 50°C), for 18 to 24 hours. This gentle process preserves the bright green color, freshness and intensity of the fragrance, a promise of quality and authenticity.
Kosgolla green cardamom has a spicy yet sweet flavor, with a rich and enveloping aroma. It flavors both sweet and savory dishes, enhances infusions, and delights chefs and lovers of fine flavors alike.
More than just a spice, this cardamom is the fruit of artisanal, family-based, and sustainable work, rooted in a deep connection to the land. It embodies a sensitive vision of agriculture, where every gesture counts and each harvest carries the memory of the place.
Green Cardamom from Sri Lanka
€6,35
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What is Sri Lankan Green Cardamom?
Sri Lankan green cardamom is a rare and precious spice, hand-picked just before its full maturity, when its pods are still very green, full of essential oils. Each capsule contains small, very fragrant black seeds, a true treasure trove of aromas.
Unlike black cardamom or the artificial flavors used in some preparations, green cardamom reveals a complex aromatic palette: fresh notes of eucalyptus, mint, lemon, and flowers. It is both lively and deep, subtle and vibrant.
This spice is ideal for enhancing savory dishes (curries, rice, white meats), dairy or fruity desserts, and also drinks like chai or homemade infusions. It can be used whole, crushed, or ground, depending on the desired intensity.
Produced in the highlands of Sri Lanka with great care, this green cardamom embodies the vegetal elegance and authenticity of a respected terroir.
How to use Sri Lankan Green Cardamom?
🌿 Ceylon green cardamom is a vibrant spice: fresh, lemony, minty, and extremely refined. Less pungent than other varieties, it offers a complex and vibrant bouquet. It is the spice of liveliness and vegetal elegance.
In the kitchen:
Whole or lightly crushed, it delicately flavors rice, curries, tagines, and broths. Its aromatic intensity is released within the first few minutes of heating.
In pastry making:
Perfect in carrot cake, cream, or oriental pastries. Its freshness adds depth and originality to all dairy desserts.
In infusion:
Brewed alone or with tea, it eases digestion and invigorates the mind. A single pod is enough to perfume a teapot or flavor hot milk.
With dairy products:
Amazing with yogurt, cream cheese, or panna cotta. It adds a refined, vegetal note that contrasts with the sweetness of the milk.
Cardamom around the world – 4 inspiring uses:
🇮🇳 India – Masala Chai: Brewed with black tea, ginger, cinnamon, and milk. Absolute comfort.
🇸🇪 Sweden – Kanelbullar: Used in Nordic baking for its warm, crisp flavor.
🇲🇦 Morocco – Mixed with cinnamon in vegetable or meat tagines.
🇱🇰 Sri Lanka – Cardamom Rice Pudding: A sweet, creamy, delicately spiced dessert.
The Lokayah Council:
Cardamom is a powerful spice: use it sparingly, crushing it just before use to release its essential oils. For infusions or stews, a single pod is often enough to transform the dish.
The benefits of Sri Lankan green cardamom?
Beyond its refined fragrance, Ceylon green cardamom offers precious benefits, recognized for centuries in Ayurvedic and traditional medicines.
Natural digestive support
Cardamom is known to soothe digestive disorders. It stimulates the secretion of gastric juices, reduces bloating and nausea, and promotes smooth digestion after meals.
Respiratory freshness and tone
Its essential oils clear the airways and provide a gentle invigorating effect. It is often used in infusions to calm coughs or freshen breath.
Warming and balancing effect
Despite its aromatic freshness, cardamom acts as a "hot" spice in the Ayurvedic tradition: it stimulates without exciting, balances the digestive fire, and harmonizes the body and mind.
This spice, both medicinal and delicious, embodies the alliance between flavor and well-being that Sri Lankan nature knows so well how to offer.
Our Recipes:
Here, in the fertile red soils of Kumbukgolla , Sri Lanka, Mysore green cardamom grows in the shade of trees, in a moist, unspoiled, vibrant tropical undergrowth. Lying low to the ground, its pods form in discreet clusters at the base of the stems, where the soil remains cool and rich.
Grown using organic methods, without chemical additives, this ancient variety flourishes all year round, thanks to an ideal climate alternating between morning mists, gentle shade and humid heat. The harvest is concentrated between January and May, by hand, capsule by capsule, at the precise moment when each fruit is full of essential oils.
This meticulous work gives rise to one of the world's most precious spices: a green cardamom with a complex fragrance, at once sweet, spicy, and intensely aromatic. It embodies patience, respect for life, and the legacy of ancestral know-how, carefully passed down by the Balasooriya family for over twenty years.
Blog Article
Among the world's finest spices, Sri Lankan green cardamom shines with its freshness, complexity, and rarity. Grown on the island's tropical, shaded slopes, it is hand-harvested with extreme care, pod by pod, at the precise moment when its fragrance is at its peak. In this article, we take you on a journey of discovery of this exceptional spice: its origins, varieties, benefits, and all the ways to enhance it in cooking.
What is Sri Lankan green cardamom?
Green cardamom , or Elettaria cardamomum , is a tropical plant belonging to the ginger family. It grows in low clumps, at the base of which appear small green pods filled with fragrant seeds. Unlike cheap cardamoms often dried in the sun, Sri Lankan cardamoms are carefully hand-picked just before maturity and then dried at low temperatures to preserve their aroma and intense color.
This artisanal process produces a cardamom with a vibrant fragrance, fresh, lemony, and resinous notes. It is considered one of the best in the world, highly sought after by chefs and lovers of fine spices.
Origin and cultivation of cardamom in Sri Lanka
Cardamom is grown in the humid, highlands of Sri Lanka, particularly in the areas of Kandy, Matale, and Nuwara Eliya. These regions enjoy a cool, tropical climate and rich soil, ideal for growing this demanding plant.
Sri Lanka's cardamom plantations are often small, tended by families who maintain ancestral farming techniques. The harvest is long and meticulous: each pod is handpicked at the optimal time and then carefully sorted. This local expertise results in cardamom of exceptional quality, quite different from the intensive production methods used in other countries.
Sri Lankan cardamom varieties
Although all derived from the same species, Sri Lankan cardamom varieties can vary depending on their terroir, altitude, and drying conditions. The best pods are short, plump, deep green, and full of essential oils.
The main distinction is between pods intended for infusion (whole or crushed), and those ground into powder to directly flavor spice blends or desserts. The choice of form depends on the intended use, but in all cases, freshness and traceability remain paramount.
Health Benefits of Green Cardamom
Green cardamom has been recognized for centuries in Ayurvedic and traditional medicine for its many beneficial properties. It aids digestion, relieves bloating and nausea, and helps regulate appetite.
Its essential oils have a refreshing effect on the breath and can be chewed directly after a meal. It is also considered a natural tonic, stimulating the mind, reducing stress, and promoting mental clarity. Antioxidant, anti-inflammatory, and antimicrobial, cardamom is a true daily health ally.
Unique flavors and aromas of Sri Lankan cardamom
What makes Sri Lankan cardamom so exceptional is its subtle balance of freshness, warmth, and complexity. On the palate, it releases minty, lemony, spicy, and sometimes even floral notes. Its aroma is both energizing and enveloping, a very distinctive characteristic.
It can be used in both savory and sweet dishes: curries, fragrant rice, soups, teas, compotes, cakes, or dark chocolate. A few seeds are enough to transform a recipe. Freshly ground or whole, it adds a refined and invigorating touch to any dish.
How to prepare and use green cardamom?
Green cardamom can be used whole, crushed, or ground. Whole, it's perfect for infusions, stews, or flavored rice dishes. Simply sauté it for 2-3 minutes after cooking the onions to release its aromas.
For desserts or drinks, it can be opened and the seeds pounded in a mortar for maximum intensity. It adds a wonderful flavor to hot milk, masala chai, ice cream, compotes, or brioches.
How to choose a good green cardamom?
A good cardamom can be recognized by its intense green color, its fleshy shape and its very present aroma as soon as you open the pod.
At Lokayah, we work exclusively with Sri Lankan producers committed to artisanal and sustainable agriculture. Our pods are carefully dried, without additives or treatments, to offer you a pure, traceable spice rich in essential oils.
The impact of cardamom on the local economy
Cardamom production plays a key role in the hilly areas of Sri Lanka, providing a stable income for many rural families and encouraging the preservation of traditional agriculture.
With the rise in value of ethical and traceable spices, Sri Lankan cardamom is finding a growing place in international markets, thus supporting a more resilient local economy.
Recipes and culinary pairings with cardamom
Green cardamom is the perfect accompaniment to stews, homemade chai, compotes, mild curries, and even dairy or fruity desserts. It pairs well with cinnamon, ginger, cloves, and vanilla.
It is found in iconic specialties: Indian keema, Sri Lankan rice pudding, Turkish cardamom coffee, and Swedish buns.
Conclusion: Why adopt green cardamom from Sri Lanka?
Adopting Sri Lankan green cardamom means choosing a vibrant, authentic, and powerful spice. It means supporting artisanal agriculture, savoring rare aromas, and enriching your cuisine with an inimitable spicy touch.
At Lokayah, we believe in respecting the soil, the rhythm of the plant, and the value of care. Our green cardamom embodies this philosophy: a true spice, rooted in the earth and time.
