Cardamom

Cardamom is a bush that is native to South India and Sri Lanka. The seedpods are used as a spice. It is sold as whole pods or as a powder. Green cardamom is widely available; brown cardamom is available in South Asian groceries. Green cardamom (from the plant Elettaria cardamomum) has pale green pods that contain a number of small black seeds. Sometimes the pods have been bleached white; avoid these if possible. Most of the flavor is in the seeds. The pods may be used whole or crushed in simmered dishes, or the seeds may be ground to a powder and used when an intense flavor is desired—for example, in sweets such as Mango Ice Cream, or in the spice blend garam masala. Brown cardamom has an earthier, more camphorous, and less intense flavor. Technically it is not true cardamom; it is from the Ammomum aromaticum plant. Its pods are a dull brown in color. Brown cardamom is grown in the Himalayan foothills and is used in pulaos and other savory dishes (see Pakistani Lamb Pulao). Black cardamom is an Ethiopian spice, again not a true cardamom; it is not used in the Subcontinent, as far as we know.