Cardamoms
Cardamom is the most expensive of the spices after saffron. You can find many inferior substitutes from some cardamom-related plants, but only Elettaria cardamomun is true cardamom. The two varieties are Malabar cardamom and Mysore cardamom, the latter of which has higher levels of cineol and limmonene and therefore is more aromatic.
Cardamom is derived from the seeds of a plant that is similar to the ginger plant. The seeds are contained in pods, which are available whole or split, and though the seeds are sold as ground or loose, it is best to buy the whole pods as ground cardamom loses flavor quickly. Its flavor is warm and similar to eucalyptus with undertones of lemon and camphor.
When you use the pods to cook Indian substantial meals such as pulse, they can be used whole or split. With other dishes, the seeds can be bruised or fried before you add the main ingredients to the pan or pounded with other spices as necessary. Make sure that you keep the pods whole until you are ready to use the seeds. The pod is seldom used, being neutral in flavor and emitting a bitter flavor when left in dishes. Cardamom is primarily used in the Near and Far East with its Western use limited to Dutch "windmill" biscuits and Scandinavian-style baked goods and in akvavit. You will find it featured in curries, but it is essential in rice dishes and adds character to pulse dishes.
Cardamom is often used in Indian sweet dishes and drinks, but most likely because of its price, it is considered a "festive" or holiday spice. Other uses include pickles, especially pickled herring, punches, and mulled wines. It is occasionally used with meat, poultry, and shellfish. It also flavors custards and some Russian liqueurs. In the East Indies where it is freely available, people chew it like nuts. It is also a flavoring for Arab and Turkish coffee.
