Is a versatile and complex flavour, suiting both sweet and savoury dishes. The pods are best utilized by bruising via squashing with the back of a knife, as this facilitates the delivery of flavour. It is best used in milk based puddings and custards, and can also be added (along with Cinnamon quills, Cloves, Cumin Seed, and Black Peppercorns) to the boiling water of rice to serve with Indian-styled dishes. 

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