Ingredients and Directions

A member of the ginger family, this aromatic spice is

native to India and grows in many other tropical areas

including Asia, South America and the Pacific Islands.

Cardamom seeds are encapsulated in small pods about

the size of a cranberry. Each pod contains 17 to 20 tiny

seeds. Cardamom has a pungent aroma and a warm,

spicy−sweet flavor. It's widely used in Scandinavian and

East Indian cooking. Cardamom can be purchased either

in the pod or ground. The latter, though more

convenient, is not as full−flavored because cardamom

seeds begin to lose their essential oils as soon as they're

ground. The seeds may be removed from the pods and

ground, or the entire pod may be ground. A mortar and

pestle make quick work of the grinding. If using

cardamom to flavor dishes such as stews and curries,

lightly crush the shell of the pod and add the pod and

seeds to the mixture. The shell will disintegrate while the

dish cooks. Be frugal when using cardamom — a little

goes a long way.

Source: freecookingrecipes.net