Cardamom ( Elaichi) pods come in green, black and bleached white. The pod itself is neutral in flavor and not generally used. The part that is used is the small, brown-black sticky seeds contained in the pod, about three double rows with about six seeds in each row. The pods can be used whole or split when used in Indian cooking. Keep the pods whole until use as, ground cardamom quickly loses flavor. The seeds can be pounded, powdered or added whole to a recipe. This is a very versatile spice as it can be used in savory as well as sweet dishes. Cardamom is also chewed habitually (like chewing gum) in India. It is also put in the betel leaf preparation called "Paan". It is also used as a flavoring for South Indian coffee and in making "Cardamom Chaai" - Indian Masala Tea.
Cardamom
Cardamom ( Elaichi) pods come in green, black and bleached white. The pod itself is neutral in flavor and not generally used. The part that is used is the small, brown-black sticky seeds contained in the pod, about three double rows with about six seeds in each row. The pods can be used whole or split when used in Indian cooking. Keep the pods whole until use as, ground cardamom quickly loses flavor. The seeds can be pounded, powdered or added whole to a recipe. This is a very versatile spice as it can be used in savory as well as sweet dishes. Cardamom is also chewed habitually (like chewing gum) in India. It is also put in the betel leaf preparation called "Paan". It is also used as a flavoring for South Indian coffee and in making "Cardamom Chaai" - Indian Masala Tea.
