From Pod to Spice: The Subtle Art of Cardamom
Cardamom may be small in size, but its journey from green pod to fragrant spice is full of care and tradition. In Indonesia, this aromatic treasure is cultivated in the shade of forested hills, where cool air and rich soil help develop its signature warm, citrusy notes. Each pod is hand-picked at just the right time to preserve its natural oils and fresh aroma.
Harvested with Precision, Handled with Care
Timing is everything in cardamom harvesting. Too early, and the flavor falls flat; too late, and the pods lose their punch. That’s why farmers pay close attention to ripeness and weather, often harvesting in the early morning to protect the pods from heat and humidity. It’s a delicate process that makes all the difference in quality.
Drying That Locks in Flavor
Once harvested, cardamom pods are gently dried—either under the sun or through controlled indoor drying—to retain their vibrant green color and essential oils. This step is key to preserving the spice’s unique aroma and extending its shelf life, making it a favorite for cooking, tea blends, and traditional remedies around the world.