Cardamom

This widely available, tangy-tasting 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 whole in the form of dried green, white, or black pods. I use the green pods because they are unbleached. Within the pods are tiny, black, fragrant seeds. For recipes specifying ground cardamom, grind the whole pods: skin and seeds. There is no need to separate them.