Cardamom, Green Whole
Cardamom can enhance both sweet and savory tastes and is used in everything from Indian Garam Masalas and curries, to Scandinavian cakes, pastries and breads. The small pods resemble puffed-up pumpkin seeds and are one of the most ancient and highly valued spices. They can easily be slit open with a fingernail and contain clusters of about 10 sticky black seeds, which is the source of most of cardamom's flavor and aroma. The pods may be cooked whole and will soften in heat and liquid, but the casings are not usually consumed.