Cardamom

Cardamom’s deeply intense flavor and scent complements both sweet and savory dishes in a variety of cuisines. The seeds can be cracked or grinded for use in cooking, or the whole pods can be thrown into a dish and removed before serving

Cardamom can quickly overpower other ingredients, so use sparingly. It works well with poultry, red meat, lentils, oranges, rice and other warm spices, like nutmeg and cinnamon. It’s ideal in curries, teas, baked goods and meaty dishes.