Guatemala's volcanic soil and humid, tropical climate create perfect conditions for growing high-quality cardamom (Elettaria cardamomum). In the "decorticated" version, the green outer shell (the pod) has already been removed, so only the most valuable part of the spice, the dark brown-black seeds rich in essential oils, are included in the package. This packaging is extremely practical for those who often use freshly ground cardamom, as it can go straight into the mortar or spice grinder. Also known as the queen of spices, cardamom has a fascinatingly complex flavor: refreshingly minty, eucalyptus-like, slightly citrusy, spicy and sweet at the same time. A staple of Middle Eastern and Indian cuisine, it is an essential part of garam masala or authentic chai tea, and in the Arab world it is traditionally added to coffee. It is also a hit in European gastronomy: it is the soul of famous Scandinavian pastries (such as the Swedish cardamom roll, kardemummabullar). Since the aroma of the shelled seeds is extremely concentrated, very little of it needs to be used.