Grow It, Catch It, Cook It

Most of us have used or eaten the ground powder, seeds or pods of Cardamon , perhaps without knowing so. Also called Cardamon or Cardamum it is an essential spice especially in Indian, Middle Eastern and South East Asian cuisine.

There are two types, large brown pods and small green pods, from two different plants. The green pods are the most commonly used in the modern era and are from South East Asia.

Raw, I get an earthy grassy then menthol flavour.

The seeds:

Links:

• see more green cardamon posts here
• go to all ingredients