Cardamom

Cardamom

By
From
Encyclopedia of Food and Cookery

The dried seed pods and the little aromatic dark brown seeds of cardamom are used in curry, pickles, pilau and sweet dishes. There are several varieties – green, white and black – and it is best to buy the seed pods and grind the seeds as needed, since they quickly lose their distinctive flavour after grinding.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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