Cardamom — Niwandra Ceylon Spices
Single-Origin · Sri Lanka
Cardamom
Elettaria cardamomum
Intensely fragrant green pods with a floral, citrus-tinged warmth.
Origin
Knuckles Range, Sri Lanka
Elevation
800–1,400m
Flavour
Floral · Citrus · Minty · Warm
Harvest
October – December
The Story
Cardamom is the third most expensive spice in the world — and for good reason. Our pods are grown at high elevation in the cool, mist-shrouded Knuckles Range, where the slow-growing conditions concentrate the essential oils that give cardamom its extraordinary fragrance. Harvested before full ripeness to lock in volatile compounds, then shade-dried to preserve every note.
Uses
Chai, rice dishes, curries, baking, coffee
Pairs With
Cinnamon, rose water, saffron, coffee, milk, orange, honey
Health & Wellness
Why Cardamom?
Oral Health
Cardamom has been used for centuries as a breath freshener. Its antimicrobial compounds combat the bacteria responsible for cavities, bad breath, and gum disease.
Digestive Relief
Cardamom stimulates the secretion of digestive enzymes and has carminative properties that help relieve bloating, gas, and nausea.
Blood Pressure Support
Studies have found that cardamom supplementation can significantly reduce blood pressure, likely due to its diuretic effect and antioxidant activity.
Antioxidant Rich
Cardamom contains compounds including cineole and limonene that have demonstrated antioxidant and anti-inflammatory effects in research settings.
Kidney & Liver Support
Traditional Ayurvedic medicine has long used cardamom to support kidney function and detoxification. Modern research is beginning to validate these traditional uses.
Provenance
Full Traceability
Every batch of Niwandra Cardamom is traceable to a specific farm, a specific harvest, and a specific family in Sri Lanka. No blending, no anonymising, no shortcuts.
The Niwandra Promise
"We will never blend origins, never compromise on authenticity, and never prioritise margin over quality."
Recipe Suggestion
Cardamom & Rose Kheer
A fragrant South Asian rice pudding elevated by the floral warmth of Ceylon Cardamom.
- 1Simmer 1 litre whole milk with 80g basmati rice over low heat, stirring frequently
- 2After 30 minutes, add 4 crushed Niwandra Cardamom pods and 3 tbsp sugar
- 3Continue cooking until thick and creamy, about 15 more minutes
- 4Finish with a splash of rose water and garnish with crushed pistachios