Cardamom comes down to us from the high ranges — the same hills that named the Cardamom Hills. It is the gentlest infusion we make: green pods, lightly opened, left to hand their perfume to the honey without ever raising their voice. This is the jar for warm milk, payasam, and Sunday pazham pori.
The home method
A small home jar, the way we would tell a friend to make it. Our own batches follow the same idea — with a few stubborn habits we keep to ourselves.
You need
- 1 clean, completely dry glass jar
- 250 g raw honey
- 10–12 green cardamom pods
The way
- Press each pod once with the flat of a knife — just enough to split it, not to crush it.
- Drop the pods into the jar and cover with honey.
- Close the lid and leave it somewhere dark for two weeks, turning the jar when you remember.
- Strain out the pods, or leave them in and warn your guests kindly.
One rule: Whole pods, not powder — powder turns the jar muddy and bitter. Patience is the whole recipe.
Or let us do the waiting — we make a small batch each season. This jar reaches the shop when we open.