Cardamom is both hot and tender, sharp and soft, while notes of eucalyptus and camphor give it a spicy, refreshing taste. Cardamom is suitable for literally all dishes. In India, it is often added to tea, as well as punches, various types of wines. This spice is used in soups (especially pea, bean, lentil or legume), potato and rice dishes. Vegetable dishes, especially stews, mashed potatoes, hodgepodges, cardamom seeds give a wonderful aroma and delicate spicy taste, they are added to meat dishes and minced veal, beef, lamb. Wide application in bakery products. Does not contain dyes and preservatives.