Products

Agronic food Organic Cardamom (Black) - Whole is black in color as the name suggests. Black cardamom is dried over an open fire and has a distinct smoky aroma and flavor. It is harvested normally from September to December and used widely in the Indian cuisine. It is known as Badi Elaichi in Hindi and used in savory dishes like pulao, curries, biryanis, kebabs and for various health ailments. It is also known as Hill Cardamom, Bengal cardamom and Greater Cardamom. More than 50 percent of the world’s harvest is produced in India.

Agronic food Organic Cardamom (Yellow) - Whole has a strong and unique taste, with an intensely aromatic fragrance. It is harvested normally from September to December and used widely in the Indian cuisine. Yellow cardamom is fully ripened, imparting sweet, tart, grassy flavors. Perfect for ice cream and cakes. Cardamom is widely used in various cuisines and as medicinal herb – especially in connection with ayurveda, naturopathy, and traditional Chinese medicine.

Agronic food Organic Cardamom (Green) - Whole is a spice native to the Indian subcontinent and Indonesia. It is harvested normally from September to December. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Not only is the entire pod used as a flavoring, its black seeds – powdered and the outer covering are also used. It is also one of the essential spices added to the garam masala mix and curry powder. The content of essential oil in the seeds is strongly dependent on storage conditions, but may be as high as 8%.