Cardamom and Black Cardamom

These pods have a thin papery husk that encloses black seeds and are widely used in Indian and other Southeast Asian cooking. There are two varieties, green and black; green is more common, with a strong, resinous flavor, while the black is found more commonly in Asia and has a slightly smokier flavor.

Cardamom and Black Cardamom

The seed pods are added to dishes whole; when ground cardamom is called for, the seeds must be released from the woody outer husk before being ground. Green cardamom is available in any grocery store’s spice section, though you may only find black cardamom in Asian grocery stores or well-stocked spice shops.

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