Cardamom is used to spice both sweet and savory dishes. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine. It comes in two types and is used as whole pods, seeds, or ground. Cardamom is found in the Garam Masala spice mixture that seasons meat and vegetable dishes, and in hot beverages such as masala chai and Turkish Coffee.
Green Cardamom (Elettaria cardamomom) is known as true Cardamom. This is the most common variety you will see sold in the spice aisle of the supermarket. It is the top choice for sweet dishes but also works well in savory dishes. The bleached version, white cardamom, has less flavor. It is grown in tropical areas including India, Malaysia, and Costa Rica.
What are the health benefits of cardamom?