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closeBourbon Madagascar / Papua New Guinea / Indian / Uganda / Vanilla Beans and Seeds
closeVanilla Extracts / Vanilla Paste / Vanilla Sugar
closePure Extracts / Natural Flavors
closeTTB Approved Flavors for Beer, Cider, Wine & Spirits
closePropylene Glycol Free (PG Free) Extracts / Flavors
closeImitation Extracts / Flavors - For Baking & Ice Cream
closeBakery Emulsions (Ethyl Alcohol Free)
closeBeverage Emulsions - Root Beer / Ginger Ale / Cola - Under Construction
closeEssential Oils, Pure, Undiluted, Therapeutic Grade
closeChili Peppers
closeAromatic Chemicals - Menthol / Vanillin / Ethyl Vanillin / Other
closeBottles / Containers - Under Construction
Product Information
 

Silver Cloud Estates, LLC
1550 Caton Center Drive
Suite H
Halethorpe, MD 21227
Phone  410-565-6600
Fax 410-565-6601

    

Cardamom - DISCONTINUED

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SilverCloudEstates
Kosher – Product is kosher certified by Earth Kosher.

Cardamom - DISCONTINUED

Cardamom (Elettaria cardamomum) is a bushy perennial shrub of the ginger family. It grows wild in the rain forests of Southern India and Sri Lanka. Today, the largest grower of cardamom is Guatemala.

One of the oldest spices in commerce, cardamom was highly valued by the Greeks and Romans who used it in food, medicine and perfume. The Vikings loved the spice so much, they travelled to Constantinople from Denmark to buy it from Arab traders. To this day, cardamom is an important ingredient in Scandanavian cakes, pastries and breads.

Cardamom can be used to flavor both sweet and savory dishes. Most of the flavor is in the small, hard seeds. In Indian cuisine, however, the whole pod (which protects the seeds) is often used for curry and garam masala. The largest use for cardamom is to flavor coffee and tea. The Arabs, Persians and other people of the Middle East love cardamom flavored coffee and a cup is offered to guests as a sign of hospitality.

Silver Cloud's sells only fancy green cardamom from Guatemala, which is considered the best. Loose seeds and ground cardamom quickly lose their flavor. We recommend only purchasing what you will use in approximately 6 months.

113-95Cardamom - 1.50 oz. jar$5.06
113-97Cardamom, Ground - 2.25 oz. jar$10.13
113-96Cardamom - 6.00 oz. jar$12.40
113-1253Cardamom - 1.00 lb pouch$18.75
113-98Cardamom, Ground - 9.00 oz. jar$32.69
113-1258Cardamom, Ground - 1.00 lb. pouch$38.17
113-1254Cardamom - 2.50 lb. pouch$45.08
113-1255Cardamom - 5.00 lb. pouch$86.69
113-1259Cardamom, Ground - 2.50 lb. pouch$92.83
113-1256Cardamom - 10.00 lb. pouch$163.46
113-1260Cardamom, Ground - 5.00 lb. pouch$180.65
113-1261Cardamom, Ground - 10.00 lb. pouch$342.69
113-1257Cardamom - 25.00 lb. pouch$356.06
113-1262Cardamom, Ground - 25.00 lb. pouch$749.25
Savory/Sweet
Flavor
Intensity
Cuisine
Sweet
Ginger-like with notes of anise and pine.
Medium
Indian, Scandanavian, Asian and North African.
Blend
Use
Coffee, cinnamon, anise, fennel, ginger, coriander, caraway, chilies, black pepper, honey, turmeric, cumin, and sugar.
Breads, cookies, cakes, coffee, poultry, beef, salmon, apples, apricots, bananas, oranges, pears, walnuts, root vegetables (parsnips, rutabagas, potatoes), tea, squash, yogurt.
  
Overall Product Rating: Not Yet Rated
 
Great Recipes

 

Soup, Puree of Carrot

Recipe from House in Garden - December 1992

This great tasting soup is perfect for the holidays. Highly recommended.

Ingredients:

Directions:

Put the carrots and enough broth to cover in a large soup pot. Bring to a boil and skim. Reduce heat to low boil and add cardamom and curry powder. Season with salt and pepper. Cook 20 minutes or until fork tender. Strain the liquid from the carrots into a large bowl and set aside. Puree the carrots, adding about half the liquid for a thick puree. Return carrot mixture to a clean soup kettle and add the cream. Bring to a boil, reduceheat, and simmer until hot, about 10 minutes. Sprinkle servings with chopped chives.

Serves: 8-10.

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Lamb, Curried

This delicious recipe was inspired by a recipe in Josh Rogan's The Complete Low Fat Cookbook.

Ingredients:

  • 2 lb. boned leg of lamb
  • 2 onions chopped
  • 1/2 cup plain yogurt
  • 1 tsp. Chili Powder Pure
  • 1 Tbsp. vegetable oil
  • 1 Tbsp.ground Coriander Seed
  • 2 tsp. ground Cumin Seed
  • 1 tsp. ground Cardamom
  • 1/2 tsp. ground Clove
  • <
  • 1 tsp. Turmeric
  • 3 cloves garlic
  • 1 Tbsp. ground Ginger
  • 13 oz. can chopped tomatoes
  • 1/4 cup slivered almonds
  • 1 tsp. Garam Masala
  • Directions:

    Trim the lamb of any fat or sinew and cube the meat. Heat oil in a large pan and chopped onions. Saute for five minutes. Stir in yogurt and add chili powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger. Add chopped tomatoes and salt. Let simmer for approximately five minutes. Add the lamb and stir until coated. Cover and cook (stirring occasionally) over low heat for 1-1/2 hour or until lamb is tender. Uncover and let simmer.

    Meanwhile, toast the almonds until golden brown. Add the garam masala to the curried lamb and sprinkle the almonds over top.

    Serves: 4

    Print Recipe

     

    Butter Squares, Cardamom

    This recipe from CDKitchen

    Ingredients:

    • 3 cups all-purpose flour
    • 1 tsp. baking powder
    • 3/4 tsp. salt
    • 1 cup unsalted butter, softened
    • 1-1/4 cup granulated sugar
    • 2 large eggs
    • 1 tsp. Vanilla Extract, Pure


    • 1 tsp. instant-espresso powder
    • 1 1/2 Tbsp. milk (more as needed)
    • 1 tsp. Vanilla Extract, Pure
    • 1 cup confectioners sugar
    • 3 ounces fine-quality bittersweet chocolate (not unsweetened), melted

    Directions:

    Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.

    Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined. Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350 F.

    Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).

    Ice cookies: Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.

    Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner. Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

    Serves: yields 6 dozen

    Print Recipe

    View more recipes using this ingredient:  1 , 2 , 3 

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    Why Buy Your Spices at Silver Cloud Estates?

    Why buy spices online when they are so readily available at your local store? The answer is quality and price. The spices sold at your local store are often a year or two old. As spices age, they loose much of their flavor. Silver Cloud's spices are always fresh, never old. Our products are also an excellent value. When you need spices, click on Silver Cloud Estates for the freshest products at great prices.

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    Silver Cloud Estates

    Vanilla beans, vanilla extract, natural flavors, TTB flavors, imitation extracts, essential oils, bakery emulsions, propylene glycol free flavors, vanillin, ethyl vanillin, menthol and chili peppers for baking, beverages (including beer, wine & spirits) and ice cream – Silver Cloud Estates.

    News

    We are offering very attractive pricing on Gourmet, Grade A and Grade B Madagascar Bourbon Vanilla Beans. The Grade A beans are representative of some of the very best beans grown in Madagascar in the last few years. Plump, moist and full of caviar. The less expensive, but still great quality Grade B beans are ideal for customers looking for beans to make vanilla extract or to use in the manufacture of beer, wine and spirits. We should have vanilla beans from Mexico, Papua New Guinea and Uganda soon. If you are a vanilla connoisseur you will want to visit our site often.

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