Bundle Package 5 Spices -FREE SHIPPING


Holiday Cooking Special Bundle – Happy Cooking

  1. Cardamom 10g
  2. Cloves 20g
  3. Ceylon Cinnamon Quills (Stick) 20g
  4. Mace 10g
  5. Garcinia Cambogia (Brindle Berry-Goraka) – 50g


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Product Origin Sri Lanka

20 in stock


  1. Cardamom 10g
  2. Cloves 20g
  3. Ceylon Cinnamon Quills (Stick) 20g
  4. Mace 10g
  5. Garcinia Cambogia (Brindle Berry-Goraka) – 50g


Cardamom is used for digestion problems including heartburn, intestinal spasms, irritable bowel syndrome (IBS), intestinal gas, constipation, liver and gallbladder complaints, and loss of appetite. It is also used for common cold, cough, bronchitis, sore mouth and throat, and tendency toward infection. You can take 2-3 Green Cardamom in a day for fresh breath and good digestion, If you have gallstones, do not take cardamom in amounts greater than those typically found in food. The cardamom seed can trigger gallstone colic (spasmodic pain). Cardamom pairs well with poultry, red meat, lentils, oranges, rice, and other warm spices, like nutmeg and cinnamon. It’s ideal in curries, teas, baked goods (like this gorgeous bread), and sausages.

Cloves are the dried flower buds of an evergreen tree. Cloves are a versatile spice that can be used in drinks and in both sweet and savory dishes. The germicidal properties of clove oil make it a very effective remedy for dental pain, toothache, sore gums, and mouth ulcers. Clove oil treats respiratory ailments like bronchitis, colds, sinusitis, and asthma because of its anti-inflammatory, expectorant, and antibacterial properties.

Cinnamon Buns, With Tea, Cinnamon Rolls. The benefits of Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. This means it may prevent or treat certain types of cancer.

While Mace can be used in sweet dishes similar to nutmeg, this spice really shines in savory dishes. It’s often used in spice blends for flavoring meat dishes, stews, curries, savory sauces, and homemade pickles, and is a common ingredient in Asian cuisine.

Garcinia gummi-gutta is used in Smoothies, as Tea, and in cooking, including in the preparation of curries to add a sour flavor. The fruit rind and extracts of Garcinia species are used in many traditional recipes used in food preparation in Southeast Asian countries.


Disclaimer – All information is for your reference only, please do your own research and verify.

Additional information

Weight 30 g
Dimensions 7 × 9 in


All Natural Pure Cardamom. ( Scientific Name: Elettaria cardamomum)

Common Names

Cardamom.( Scientific Name: Elettaria cardamomum)
These countries adopted the word “Cardamom” to better fit their languages:

In Dutch, it is called: Kardemom
In French, it is called: Cardamome
In German, it is called: Kardamom
In Italian, it is called: Cardamomo or Cardamone
In Japanese, it is called: Karudamon
In Polish, it is called: Kardamom
In Portuguese, it is called: Cardamomo
In Spanish, it is called: Cardamomo
In Romanian, it is called: Nucșoară
In Russian, it is called: Кардамон (Kardamon)

These countries have their own word for “Cardamom”:

In Arabic, it is called: Huba Alhal
In Burmese, it is called: Phalazee
In Chinese, it is called: Ts’ao-k’ou
In Hebrew, it is called: הל
In Hindi, it is called: Chhoti Elachi, E(e)lachie, Ela(i)chi, or Illaichi
In Indonesian, it is called: Kapulaga
In Malaysian, it is called: Buah Pelega
In Sinhalese, it is called: Enasal
In Tamil, it is called: Elam
In Thai, it is called: Grawahn or Kravan
In Telugu, it is called: Yālakulu
In Kannada, it is called: Ēlakki
In Marathi, it is called: Vēlacī

Storage Instructions

Store in an airtight container in a cool, dark, dry place (Room Temperature).

Servings Size

Use as required

Recipes and Preparing Instructions

USES /Cooking Instructions
Cardamom is wonderfully strong and fragrant, and using fresh pods makes a world of difference in flavor. Just keep in mind that 10 pods equal 1½ teaspoons of ground cardamom when you’re out shopping because you’ll soon be using them to make everything, from teas to rice, chicken to truffles.

Aromatic Shrimp and Noodle Medicine Soup
A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.
A highly seasoned broth (think: black pepper, cardamom, cloves, and star anise) and robust cashew purée add layered flavor to this warming soup, inspired by the Cambodian brothy noodles at Angkor Restaurant Providence, Rhode Island.

4 Servings BROTH

6 whole cloves

6 green cardamom pods

4-star anise pods

3 dried chiles de árbol

2 3-inch cinnamon sticks

2 teaspoons black peppercorns

1 bunch cilantro

3 medium shallots, halved through root ends

5 garlic cloves, smashed

2 6-inch pieces of lemongrass, tough outer layer removed, lightly smashed

1 4-inch piece ginger, peeled, sliced ½-inch thick

12 cups of low-sodium chicken broth

1 tablespoon fish sauce
Kosher salt, freshly ground pepper


½ cup cashews

1 medium shallot, chopped

1 Fresno chile, chopped

1 3-inch piece of lemongrass, tough outer layer removed, finely chopped

1 1-inch piece ginger, peeled, finely chopped

1 tablespoon dark brown sugar

1 tablespoon shrimp paste with bean oil

2 tablespoons vegetable oil


4 12-ounce packages of ramen noodles

1 pound shrimp, peeled and deveined

8 ounces of mung bean sprouts

4 scallions, thinly sliced on a diagonal
Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
Freshly ground black pepper
Chili oil and lime wedges (for serving)

Step 1
Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce, and bring to a boil. Reduce heat; simmer until flavors meld, 1–1 ½ hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.

Step 2
Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.

Step 3
Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.


Private Label Wholesale and Bulk inquiries

We welcome Private Label, Wholesale and Bulk inquiries.
As spice manufacturers, we maintain the highest standards by selecting only the best and freshest ingredients. Some of our product lines include Curry Powder, Pure Ceylon Cinnamon, Cloves, Turmeric, Pepper White, Pepper Black, Chili Pepper, Mace, Nutmeg, Garcinia cambogia (Brindle berry, Goraka, – whole and Paste). Also, products include Kithul (Caryota urens) products, Rice, Ceylon Tea, Japanese Matcha (green tea powder), Herbal Tea, Coconut products, Food Products, and International commodities, Please email with your requirement.