Cardamomo

This exquisite spice is mainly used in the cooking of India and the East, but was popular in Amalfi, Pisa, Genova and Venice during the time of the Doges. The flavour of the cardamom comes from the black seeds inside the pale-green oval pod. However, in Italy it is mostly used in the form of an oily liquid extract in the manufacture of liqueurs and confectionery, as well as in the speciality called Panforte di Siena which dates back to the Middle Ages. I myself often make a cardamom-flavoured ice-cream.