H-GT-034

Cardamom

Pod tisane, from Alta Verapaz, Guatemala.

Herbal tisanes

Cardamom is strongest on aroma intensity, spicy and finish length. Typical tasting words: cardamom, cooling menthol. Native to southern India but now extensively cultivated in Guatemala, making the country the world's leading exporter. Cardamom pods are lightly bruised and steeped alone or blended into Bedouin and Middle Eastern hospitality drinks.

Also known as Green cardamom, True cardamom and Elettaria cardamomum.

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The profile

Taste, 0 to 5

sweetness3bitterness1astringency1umami0brightness3body2smoothness3aroma intensity5finish length4

Flavour families, 0 to 5

floral1fruity0vegetal1marine0nutty0toasty0malty0honey0spicy5woody2earthy0smoky0creamy0citrus2stone fruit0tropical0cocoa0caramel0

Facts

Origin: Alta Verapaz, Guatemala
Plant: Elettaria cardamomum pods and seeds
Harvest: Autumn to winter
Elevation: high
Oxidation: to %
Roast: unroasted
Leaf: dried fruit or root
Price band: premium
Availability: common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: none

Made by: harvesting, then washing, then drying, then grading.

Caffeine

Cardamom is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	2.5 g	95 to 100 °C	6 min, 8 min
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
after_meal
cold_weather
social
after_dinner

Pairs with pastry, sweets and curry. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.

Tasting words explained

cardamom