Cardamom

Cardamom ranks as the third most expensive flavoring in the world, following saffron and vanilla. It is also one that you can hardly be faulted for misspelling, as the name of this ancient spice has had many variations—one dictionary lists seven, including “cardamony.” Cardamom is a perennial shrub native to the Malabar Coast of India. The short flowering stems carry small, yellowish-green pods, each containing about 20 small seeds, which are black on the outside. Cardamom should be purchased in the pod and the seeds ground as needed, as they start to lose their essential oil as soon as they are removed from the pod. In addition to ground seeds and whole pods, ground pods are also available as a cost-saving commercial alternative. Store any of these in a cool, dry place. Avoid using brown cardamom, an imposter that, though related to cardamom, has an inferior and overpowering flavor.