In the humid mountain forests of the Knuckles Mountains, at an altitude of over 1,500 meters, green cardamom grows among existing trees and dense vegetation.
Cool air, nutrient-rich soils, and the alternation of fog and sun shape its character.
The green pods are harvested by hand and gently dried. Their aroma combines clear citrus notes with cool hints of eucalyptus and a fine natural sweetness.
For chai and coffee. For curries, rice dishes, and baked goods. A few opened pods are enough to give a dish a clear aromatic depth.
The cardamom grows in biodiverse agroforestry systems and is carefully processed near its origin.
