Cardamom is the fruit of the Elettaria cardamomum plant which is native to India, but also cultivated in Sri Lanka and Guatemala. The green pods contain tiny, aromatic brown seeds and it is one of the world’s most expensive spices in the world.
This spice has an intense, pungent flavour that can be used in sweet and savoury dishes. The Malabar cardamom is round in shape and has a more mellow flavour than the Mysore cardamom. In Indian cooking, it is used to freshen breath, for curries and ground spice blends, such as garam masala. In the Middle East, it is used to flavour coffee. In Scandinavian countries, it is popular in pastries!
Keep cardamom stored in an airtight container, whole if possible, as grinding will release the essential oils.
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