Signature Jar

Who buys the 250g jar

This is the pack for a household that cooks with black cardamom deliberately rather than occasionally. If you make biryani, pulao, or a slow dal often enough that a supermarket sachet runs out mid-recipe, 250g of whole bold pods is roughly a season of cooking without a reorder.

It is also the pack that gets bought as a gift, which is why it is the only SKU we put in glass. Cooks who have only met black cardamom as a grey powder in a spice-rack jar tend to open this one, smell it, and then buy the pouch.

Storing an open jar

Amber glass is doing real work here: light degrades the volatile oils that carry the aroma, and a clear jar on a sunny shelf will flatten the smoke inside a few months. Keep the lid twisted shut between uses.

• Cupboard, not fridge. Cold storage drives condensation into the pods every time you open the jar, and moisture is the one thing whole cardamom cannot recover from.
• Keep it off the hob and away from the oven vent. Sustained warmth is the second-fastest way to lose the top notes.
• Crack pods as you cook, not in advance. An intact husk is the best container the seed will ever have.
• 24 months from harvest whole. The batch number laser-etched on the base tells us which lot and which kiln load it came from if you ever need to ask.