Can You Grow Cardamom in the UK? Plus a Cardamom and Rose Lassi

In short: Cardamom is a tropical plant from southern India and is hard to grow outdoors in the UK climate, though you can try it as a houseplant. In this guest post, Victoria Slater shares her attempts to grow it and her cardamom, almond and rose lassi, made with Cardamom and Rose Spice Drops and jaggery.

Guest post by Victoria Slater.

Why is cardamom so loved?

Cardamom has a scent that is mildly spicy, nutty, sweet and woody. It has been used in India for thousands of years in dishes, desserts and drinks, and after trade routes opened it became a defining flavour of many Scandinavian breads and sweets. It is also used in candles, soap and incense.

Can you grow cardamom in the UK?

It is challenging. I have tried growing cardamom at home, starting it indoors, but so far without success: it is a tropical plant that needs warmth and humidity, so it is unlikely to survive outside in a British winter. Kerala, where Holy Lama's Spice Drops are made, is one of the world's great cardamom growing regions.

How do you make a cardamom, almond and rose lassi?

Serves 4. Adapted from Anjum Anand's Indian Vegetarian Feast. 600g yoghurt, 500ml semi skimmed milk, 24 blanched almonds, 4 drops Cardamom Spice Drops (or to taste), 2 to 3 drops Rose Spice Drops, 4 to 5 tbsp jaggery, crushed ice, rose petals to decorate.

1. Blend the yoghurt, milk, almonds, Spice Drops and jaggery until smooth, in two batches if needed.
2. Divide the ice and rose petals between four glasses, pour in the lassi and serve.

What are Spice Drops?

Spice Drops contain no artificial colours, flavours or preservatives and are oxalate free. They are vegan, gluten free and alcohol free. Cardamom won two stars at the Great Taste Awards 2015, and 1 drop gives roughly the flavour of the seeds of 4 pods.

How are Spice Drops made?

Spice Drops are made at our own factory in Kerala, India, by a family business that dates back to 1946. The spices are crushed in a hammer mill or under a roller without heat, then extracted, and the solvent is removed under vacuum. For some flavours the distilled oil of the same spice is added back. The result is real spice flavour: the natural compounds that give each spice its taste and aroma are still there, such as piperine, which gives black pepper its heat.

See also how to use cardamom in coffee.