In the highlands of Sri Lanka, around Kandy, green cardamom thrives in a humid climate and nutrient-rich soils. The seed pods are harvested by hand, gently dried, and finely ground.
This way, the cardamom retains its characteristic aroma: clear citrus notes, a cool hint of eucalyptus, and a delicate natural sweetness.
In chai, coffee, pastries, and desserts, it brings freshness and depth. In curries and spice blends, it adds a distinct aromatic accent.
