It is considered a noble spice with saffron and vanilla. Cardamom grows wild in the humid forests of southern India and Sri Lanka between 750m and 1500m altitude. In cooking, it is still not very present in Europe, except in mixes for gingerbread. An exception, the Scandinavian countries, where it appears in marinade recipes. It is often an ingredient in carys, spice blends that accompany all Indian cuisine, and from which we can draw inspiration to taste the divine queen of spices. Biting a cardamom seed purifies the breath (garlic ...).