Basics

Considered one of the most expensive spices next to saffron, Cardamom is highly valued. Coming in many forms form green, and white, to brown. The outer shell or pod contains within the 20 to 40 seeds depending on the color of the pod. The seeds themselves constitute Cardamom. Cardamom is used primarily in Indian Cuisine, spice mixes such as Garam Masala and Curry Powders.

Producers

Native to India, Cardamom is produced in other Rainforest countries such as Guatemala and Sri Lanka.

Aromatics and Flavors

The initial aroma of Cardamom is quite pleasant. The flavor on the other hand is bitter. With an aftertaste will stay with you for a while. This is one reason it has been used as a breath freshener as well as a spice in cuisine.

Culinary Uses

Cardamom is used in both sweet and savory applications. Use with Cinnamon and Nutmeg to enhance the flavor of pastries and cream dishes. Cardamom can also be used to flavor coffee. I have tried this, being a coffee fiend. Add a few seeds to your brewed coffee or add ground Cardamom to the coffee grinds before brewing. You will have to play with this to get the flavor right. A little goes a long way. With savory culinary applications, use ground Cardamom with other spices such as Ajowan, Cumin, Coriander, Fenugreek, and Chile Powders, to create some home curries.