Cardamom 6mm — Regular

Anei Regular 6mm Cardamom is your everyday kitchen workhorse — great aroma, great flavor, daily-use price. Sourced directly from family-owned plantations in the misty hills of Idukki, Kerala. At 800–1500m elevation, the cool climate, rich soil, and consistent rainfall create the perfect conditions for the world's finest green cardamom. Each pod is hand-picked at peak maturity, sun-dried to preserve essential oils, and vacuum-sealed within 48 hours to lock in freshness, aroma, and flavor. AGMARK Regular (6mm+) grade — perfect for daily cooking without compromising on quality.

☕ MASALA CHAI — Crush 1–2 pods lightly with a rolling pin or mortar to crack the shell. Add to brewing chai along with ginger, cinnamon and cloves. Simmer for 3–4 minutes, then add milk and sugar. The crushed pods release oil slowly, infusing the tea with a warm, fragrant aroma. 🍛 BIRYANI & PULAO — Add 5–6 whole 6mm pods to hot ghee or oil at the start of cooking, along with bay leaf, cinnamon and cloves. Sauté for 30 seconds until fragrant before adding onions. Whole pods release flavor gradually, perfect for layered rice dishes. 🍮 KHEER & PAYASAM — Powder the seeds (remove pods first) using a mortar and pestle. Add ¼ teaspoon to milk-based desserts during the last 5 minutes of cooking. The fresh-ground powder gives a brighter aroma than store-bought powder. 🌬️ MOUTH FRESHENER — Chew 1–2 whole pods after meals. The seeds inside have antibacterial properties that freshen breath naturally and aid digestion. A traditional after-dinner habit across India. 🌶️ HOMEMADE GARAM MASALA — Dry-roast 10g of 6mm pods on a low flame for 2 minutes until fragrant. Cool, then grind with cinnamon, cloves, peppercorns, bay leaf, mace and nutmeg for a fresh, restaurant-quality garam masala. 🍷 INFUSED BEVERAGES — Add 2–3 crushed pods to mulled wine, hot chocolate, lassi, or coffee for an exotic Indian touch. Cardamom pairs beautifully with chocolate, citrus, and rose flavors.

Idukki — at the heart of Kerala's Western Ghats — is the cardamom capital of India. Our cardamom comes from family-owned plantations passed down through generations. Farmers wake before dawn during harvest season (August–February) to hand-pick each pod at perfect maturity. The pods are sun-dried slowly on bamboo mats over several days to preserve volatile oils. We work directly with these farming families through Kerala's cardamom auctions — bypassing wholesalers — so you get the freshest cardamom at the best price, while farmers earn what they deserve.