Cardamom Pods
The whole pod keeps the flavor locked in until you need it. Crack one open and the smell alone explains why cardamom shows up in everything from Indian chai to Scandinavian pastries.
What It Is
Cardamom grows in the forests of southern India and Guatemala and belongs to the ginger family. The pods are harvested before they ripen, then dried. Inside each pale green shell are small, sticky black seeds that hold nearly all the flavor: a bright mix of citrus, mint, and warm spice.
The pod itself is mostly just a wrapper, but a useful one. Left whole, it releases flavor slowly into liquids. Cracked or split, it gives more. Ground from scratch, it gives everything at once. Most cooks keep a jar of pods on hand and grind only what they need.
What To Do
Drop two or three whole pods into a pot of rice or a braise and fish them out before serving. For chai, lightly crush the pods with the flat of a knife and simmer them in water with your other spices for ten minutes before adding milk of choice. For baking, split the pods, shake out the seeds, and grind them fine in a spice grinder or mortar.
Store pods in an airtight container away from light and heat. They keep their flavor far longer than pre-ground cardamom, sometimes a year or more.
