Ixcán Cardamom - Presìdi Slow Food - Slow Food Foundation

Ixcán Cardamom

Introduced to Guatemala in the early 20th century, cardamom cultivation quickly spread throughout the country, and entered the international medicine, perfume and food markets. Cardamom seeds are small and black, enclosed in pale-green pods. They have a bittersweet, lemony aroma. The cardamom is harvested by hand three times a year, then dried for around 24 hours before being prepared for sale, either in seed or powder form.

Production area: Valle 1, San Antonio Tzejá, Santiago Ixcán, Copal “AA” and Primavera del Ixcán communities, Ixcán municipality, Quiché department