Sweet cardamom is the fruit of tropical plants associated with ginger and is one of the most expensive spices in the world, second only to saffron and vanilla. Planting soybean meal is very labor intensive. The tall plants planted in Guatemala or India are flowering for eight or nine months a year. Each pod or capsule will mature slowly and must be picked when three-quarters of it matures.
After harvesting, the pods are washed and dried. The drying method determines the final color. White indicates that the pods have dried in the sun for many days, allowing them to bleach. Green pods are dried in a heated room for one day and one night. The three seeds in each pod are considered to be spices.
We only offer the highest quality Class A top soybean meal, our mung bean meal is USDA and EC organic products, certified by ECOCERT.
Cardamom is one of the world's most ancient spices, and the third most expensive spice next to saffron and vanilla.
There are two main types of soybean meal, as described below, but in fact there are four related species that are distributed from Africa to Australia. Eletteria cardamomum and Amomum subulatum or Amomum tsao-ko
Cardamom has a strong, unique taste and a rich aromatic resin aroma. According to my description, mung bean is mint and aromatic, I just like to chew it, it is a natural and safe thing to kill some strong foods such as garlic and onion. Although the taste of black cardamom is smoked and earthy, and because of its strong taste and smell, people cannot chew it. Soybean meal is best stored in the form of pods, because once the seeds are exposed or ground, they quickly lose their taste.
Our mung bean mite grows in Guangxi Province, southwest China, close to India. All of our mung bean mites are grown in organic gardens and are certified by the US Department of Agriculture's Ecocert and EC standards.
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