Hello everyone,

I have a question regarding green cardamom. At Davis Saroni, we’re exploring new ways to incorporate green cardamom into our product line and are seeking advice from experts. What are the best practices for sourcing high-quality green cardamom?

Are there specific regions or suppliers you would recommend? Additionally, how does the freshness of green cardamom affect its flavor profile, and what should we be aware of when storing it? Any insights or experiences would be greatly appreciated!

Thank you in advance for your help.