Cardamom

The small green pods of the cardamom plant, a member of the ginger family, house fragrant, sticky black seeds. The crushed seeds release a strong camphor-like aroma, are sweet on the palate and have a cooling effect on the body. Once ground, cardamom quickly loses its essential oils and flavour. For this reason, and because it is one of the most expensive spices, always purchase plump green pods that are closed, look fresh and are even in colour, then remove and crush the seeds as you require them. As cardamom pods age, the green fades to a pale khaki. Some producers also bleach the pods for aesthetic reasons and sell them as white cardamom. If you come across a recipe that calls for this, prefer the premium green pods where the seeds are at their best.