Category: Whole Spices
The pods can be used:
whole or split when cooked in Indian substantial meals, such as pulses.
Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required.
It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes.
Cardamom is often included in Indian sweet dishes and drinks.
Other uses are: in pickles, especially pickled herring; in punches and mulled wines.
Occasionally with meat, poultry and shellfish.
It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual.