This is used throughout India to flavor curries, vegetables, rice, dessert and the ever famous masala chai. The pod itself is neutral in flavor, it is the brown sticky seed inside the pod that gives that wonderful flavor. The pods should be kept whole, as ground cardamom quickly loses flavor. When you require cardamom in the powdered form, the best way is to crack open the pods using the back of a spoon and powder the small brown/black seeds inside in a mortar or it is recommended to grind small quantities at home using a coffee mill. When a recipe calls for whole cardamom, the pods can be cracked open slightly to release the full.
Place Your Order