Cardamom

This widely available, highly flavored spice, a member of the ginger family, is native to India; traveling via caravan routes, it became a favorite in Iran, Greece, and Rome by classical times.

Cardamom is sold as green, white, or black pods. For Persian cookery, green pods are the first choice because they are unbleached. Black pods have a distinctive smoky flavor best avoided. Within the pods are tiny, black, fragrant seeds, known in Iran as “seeds of paradise.” Iranians sometimes suck on the whole pods to sweeten the breath, especially after eating garlic.