Often referred to as one of the ‘cold’ spices, alongside ginger, because even though zingy, it has a tingly, camphorous aspect. Blends beautifully with vanilla for gourmand scents (think iced Scandi buns), but also adds resinous complexity to woody and even chocolatey fragrances. Different types of cardamom have very different scents. We use green cardamom which has a grassy, even minty scent. The food industry also uses black cardamom, which smells more like smoky tea. Smell it in….Catching Dusk.
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find it inCatching Dusk