Cookbook:Cardamom

Green cardamom or elaichi is a pungent aromatic spice. It is separate from black cardamom, which has different characteristics.

Characteristics
Cardamom takes the form of a small green pod containing several small dark seeds. The immature pods are harvested and dried, and some forms of processing may treat them with a bleaching step to make the pods white —this may slightly reduce the aroma, but it is not a dealbreaker.

Overall, cardamom has a quite strong sweet flavor, with hints of eucalyptus from the cineole it contains. It also has other trace compounds that give it its unique profile.

Selection and storage
Whole pods or seeds are preferred, as the aroma and flavor are preserved for longer—grind as close to use as possible. If purchasing seeds, they should be dark in color and just a little sticky. As with all spices, keep cardamom in an airtight container at ambient temperature, away from light, heat, and moisture.

Use
Cardamom is used in a variety of cuisines, both sweet and savory, especially across Asia and in northern Europe. It often features in spice blends, such as curry powders and garam masala, and can be mixed with tea or coffee.

Because the majority of its flavor compounds are fat-soluble, heating cardamom seeds in oil is an excellent way to ensure their flavor is spread through the entire dish. Whole crushed cardamom pods can be used,  though this is best in dishes where they can be easily identified and removed to avoid their fibrous texture.