Spiced Amchur Chicken Wings
Spiced Amchur Chicken Wings are a tantalizing and flavor-packed dish that will delight your taste buds with a unique blend of spices and tangy amchur (dried mango powder). These crispy...
3 6 or 9-pack!
Clearance Kandyan Green Cardamom
Eucalyptus, Mint, Citrus
Often referred to as the queen of spices, cardamom reigns supreme in authentic Indian dishes like curries and masalas, but it's also used worldwide to bump up the flavor of beverages, pastries, rice dishes, meat, poultry, and more. Cardamon requires plenty of rain and shade to grow, making the higher elevation on the outskirts of the Knuckles Mountain Range in Sri Lanka an ideal match—one that also protects the biodiversity of this stunningly beautiful area. When ready for harvest, the pods are hand-picked, carefully dried, and sorted by hand according to size, weight, and color.
Interesting to note: Whole pods can be chewed after spicy meals to cleanse the breath.
Regular price
$19.00
Regular price
$30.00
Sale price
$19.00
Unit price
per
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Top Recipes with Kandyan Green Cardamom
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Highlights
Origin:
Kandyan Forest, Sri Lanka
Tasting Notes:
Eucalyptus, Mint, Citrus
Ingredients:
Whole cardamom pods
100% Fresh Ingredients
You can trace our spices back to the farm where they were grown
Chef Tested
All our recipes are chef-tested (and tasted) -we don't sell it to you unless we love it
Straight From The Source
We work with farmers, nonprofit organizations, and agricultural cooperatives to obtain spices directly from the people who grow them
Give Back Program
A portion of proceeds from every sale goes to feed individuals and families in our local community through our foundation, Tribe for Change
Origin & Sourcing
Kandyan Forest, Sri Lanka
The sunkissed Aleppo pepper—also known was the halaby pepper—comes from my family’s native Syria. You’ll recognize the prized ingredient as the raisiny background of Ancient Halaby, which also combines other classic Middle Eastern spices like crimson-hued sumac, lemony and bright, plus the unmistakable earthiness of smoked paprika for a robust blend. As a 24-hour dry marinade for a roast leg of lamb, Ancient Halaby makes tantalizing shawarma to rival Lebanon’s legendary vertical spits. As a finishing spice for a traditional fattoush salad, it beams brightness and warmth onto the cool toss of crisp cucumbers, mint, scallions and parsley. And as a cocktail rimmer mixed with our crushed pink Peruvian salt sourced from the Andes, it gives a famous Baja-born libation—the margarita—blessings from age-old civilizations.
Chef Spotlight
With Chef Trent - Founder
Trent Blodgett's journey started from battling chronic depression to finding solace and purpose in cooking. Trained to cook at an upscale Spanish restaurant in San Francisco led to a chef position running large events and pop up dinners throughout the Bay Area. Immersed in the captivating world of flavors and scents, Trent became fascinated by the history and cultural influences of cuisine.
Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.
Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.
Tips for Success
Cooking tips from our chefs
Clumping is normal as we don’t use anti caking agents or salt. If clumping occurs simply break apart with your hands before seasoning. Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping. For maximum flavor make sure to use with salt. Ground spices can burn quickly so make sure to use oil to help distribute the heat more evenly when making a rub.
Reviews
Frequently Asked Questions
What is farm-direct sourcing and how do you source your spices?
We work as close to the source as possible, this often means directly importing from the farmer or cooperatives who source directly from farms. Each year we purchase the annual harvest for each spice we carry to ensure maximum freshness.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
Do you have recipes to go with this spice?
Yes! We have an ever expanding recipe library of chef tested recipes. Please shoot us an email if there are any recipes you would like to see at support@spicetribe.com.
Do spices lose their flavor after the "Best by" date?
Don’t worry if your spices are past their best-by date. When sealed, our spices maintain their quality for about 3 years. After opening, they remain flavorful for an additional 2-3 years if stored properly. While the best-by date indicates peak freshness, our spices still deliver great flavor and are safe to use well beyond that date.
