Cardamom

Before Parsis even came to India, it is likely that our ancestors were using Indian cardamom, which must have come to Persia along the ancient spice routes. Cardamom is the fruit or seedpod of a member of the ginger family, Elettaria cardamomum, native to India. Parsis use cardamom liberally in savory and sweet dishes. At the end of a meal, its properties as a digestive are particularly welcome. There’s some confusion about green versus white cardamom. The white ones are bleached, but they are otherwise the same. Buy cardamom pods whole in small quantities from places that are likely to have a quick turnover. I keep a jar of already husked cardamom seeds for lazy moments, but buy these in even smaller quantities. Many Parsi women carry cloves and cardamom in their handbags as an emergency munch or mouth refresher. I do, too.