The cloud forests of Guatemala create the ideal environment for cardamom to thrive—with plenty of rainfall, high altitude and a temperate climate—and this varietal shows how much of a difference that environment makes. It’s grown on one of Guatemala’s only single-estate farms up in the country’s mountainous area. The relatively low temperatures in the mountains during the three-month harvest season yield cardamom with higher levels of fragrant essential oils and, since these pods are allowed to ripen further than others, they produce a softer, sweeter, more nuanced taste. Encased in greenish yellow pods, this cardamom is sweet and tart, with the spice of ginger and fresh fruitiness of apricot. A touch of grassiness, pine and citrus yields a welcome freshness, while the intoxicating aroma shows just how much more complex and quality this cardamom is compared to those in grocery stores.
It’s also one of the only ones to manage their supply chain from harvest to export. Farmer Don Amilcar planted his first cardamom vine at the age of nine, since creating the country’s only vertically integrated cardamom operation.
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Use as you would any other cardamom: in sauces, curries, stews and braises. It adds complexity to a spice rub (especially for lamb or chicken) and is great for adding more layers of flavor to a fruit jam—just cooking down with the fruit juice of your choice. Grind it to use in desserts like Rice Pudding with Bourbon, Orange and Cardamom or Brown Butter-Cardamom Banana Bread, or to season root veggies like carrots—add a squeeze of citrus for freshness.
Please note, you may need to grind it further into a finer powder texture if it's not going to go through a long cooking process, like with baked goods.
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