Cardamom

Cardamom is a small seed pod, having a thin surface with small black seeds on the inside. It is a valuable flavoring condiment known for its vibrant aromatic properties. This spice belongs to the ginger family. Cardamom is best known for the aroma found in its seeds. It is used as a flavoring ingredient in drinks, meals, and desserts.

Cardamom can be utilized as they are, or can be roasted and ground to pop up the flavor. It’s important to keep in mind that it will instantly overpower a dish if utilized too generously.

Types of Cardamoms:

Cardamom comes in green, black, and white and can be purchased as seeds in pods or as ground. Assessing the differences in color and texture, there’s a natural flavor in all. There are three basic varieties of cardamom:

Green cardamom: 

It is the delicious and most aromatic of the three types. It’s used in sweet and savory dishes primarily in traditional Pakistani and Indian Cuisines.

White cardamom:

They are green pods that have been decolorized for aesthetic purposes. The bleaching process reduces the flavors.

Black cardamom: 

It comes up from a different variation of the same plant. It has a smoky aroma. The skins of the pods are wrinkly and a bit thicker than those of green cardamom. Black cardamom appears in savory dishes like Biryani and other Mughlai cuisines.