Appearance: The green cardamom pods contains small, round, sticky, black seeds.
Typically used: Cardamom pods can be used whole or split. When split, the inside seeds can be used whole or ground.
Origin: Cardamom is one of the world’s oldest and most valuable spices after vanilla and saffron. Originating in southern India, it now also grows in Sri Lanka, Guatemala, and Indo China.
Flavor: Cardamom has a warm, eucalyptus-like flavor, with lemon undertones.
Aroma: Warm, slightly sweet, and comforting
Culinary uses: Cardamom is used in curries, rice dishes, and pulse dishes. It is also used in desserts and sweet drinks, like lassis. The unique spice is often paired with cinnamon and cloves, and lends a distinct flavor to chai.