Spice
Cardamom
Also called green cardamom, elaichi
Green pods of Elettaria cardamomum packed with small black seeds. Scandinavian baking and South Asian pots both claim it; they are the same spice used at different volumes. Black cardamom is a different, smokier fruit and will wreck a waffle. Do not eat the husk on purpose.
Origin
The Western Ghats of India, with Guatemala now a major grower of green cardamom. It moved early into Persian, Arab and Nordic pantries. The bleached white pods in some shops are greener pods stripped of colour — usually weaker.
Flavour
Eucalyptus, citrus peel and floral camphor. Freshly cracked pods smell loud; pre-ground cardamom smells of dust with a memory of perfume.
How to use it
Crack pods with the side of a knife and drop them into rice, kabsa or kabuli pulao; warn diners or pull them out. For mango lassi, Norske vafler or dough, split the pod and grind only the seeds. A blender pulse with sugar works. Ground 'cardamom' from a stale jar needs a heavier hand and still will not match fresh seeds. Do not swap black cardamom into a sweet batter. Too much green cardamom tastes like mouthwash — start with four pods for a pot of rice, not fifteen.
Storage
Pods in a jar, whole, keep flavour far longer than powder. Green should stay green; brown pods are old. Freeze a big bag if you buy from a spice shop in bulk.
Recipes using it
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