Cardamom is one of the most expensive spices around next to saffron and it's been around for ages in a wide variety of uses. The old Egyptians used it as a tooth-cleaner and the Romans had it as perfume. We have it as a nice flavour detail in our gin. Our variety is the Lanka Light Green-1, and one of the best ones available in the market. A rich aroma complemented by a profound flavour. 
Cardamom takes about 3 years to grow on the field, and the average harvest is about 120 kilo for 1 ha. The seeds are dried in a so-called 'hot air barn' at 45 degrees to intensify the flavour which they call green curing.

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