Cardamom

This floral-peppery spice came to Indonesia by way of the Indian spice traders. Whilst in India it is most often used in milky sweets, here it finds its way into savoury dishes. The pods can be cracked and added whole or the sticky black seeds inside can be ground for a more intense aroma. It is always tempting to add a little more to harness its mysterious flavour, but use too much and the musky aroma is replaced by a medicinal taste. Like all seductive perfumes, it is best used sparingly.