Épices de Cru Cardamom Korarima La Guinelle vinegars as well as in stews

as well as in stews and soups

Great for deglazing pans when making quick sauces with butter or adding to tartare

Épices De Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne

Khmeli Suneli is to Georgian cuisine what curry is to Indian cookery

Details: 40ml bottle

Épices de Cru Cardamom Korarima La Guinelle vinegars as well as in stewsIn a nutshell: A rare and unique cardamom, with a very strong, refreshing aroma. This Ethiopian cardamom (Aframomum corrorima) is harvested in the wild coffee forests in Kafa, a UNESCO biosphere reserve, in the southwest of the country. The large, brown pods are dried near an open flame, conferring a slightly smoky flavour. In Ethiopia, its used in spice blends like our Ethiopian Brber and in stews, most commonly with meat. Its also a common addition