A little cardamom goes a long way, in sweet dishes and savoury alike, and our Cardamom Spice Drops prove it: one drop stands in for an eighth-teaspoon of ground cardamom, with no pods to crack and no seeds to grind. They won a World Food Innovation Award in 2015 for best new ingredient.

Cardamom extract makes up 30% of each bottle. The rest is a plant-derived base which carries the spice evenly through water and fat, so the drops blend into a cup of coffee as readily as into a bun dough or a ganache.

Cooking and Baking with Cardamom

Work in single drops: add one, stir and taste before deciding on a second. In buns, cakes and biscuits, add the drops with the wet ingredients; in a ganache, stir them through as soon as it turns glossy. One or two drops lift a cup of coffee or hot chocolate, added to the cup before the drink is poured. Shake before use; a cool, dark cupboard is the place to keep it. For a quick sauce to serve with chocolate cake, stir two drops of cardamom and one of our Rose Spice Drops into 100ml of thick yoghurt with a teaspoon of honey.

Flavour Partners

Cardamom combines well with coffee and chocolate, and with orange, rose and pistachio too.

• Cardamom buns
• Chocolate orange and cardamom cookies
• Coffee and cardamom ganache
• Pistachio and cardamom biscuits
• Orange and cardamom loaf cake
• Cardamom spiced hot chocolate
• Rose and cardamom yoghurt sauce for chocolate cake