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Cardamom rises above most other spices on account of its unique qualities. It can be used as a part of both sweet and exquisite dishes. Its culinary inceptions extend from India to Finland. It is used as a part of flatbreads, teas and curries. Cardamom Seeds are fragrant and fiery with a solid flavor and scent. Cardamom seeds have a citrusy feeling and woody notes. They are like ginger, yet without the sharpness. It has a more flower like hot fragrance.
It adds flavor to dull food. Cardamom seeds are mostly used in adjusting the sweetness of pastries, rice and the espresso coffee. It upgrades the taste of chocolate. It also adds a lot of assorted qualities of flavors in soups.The most ideal approach to work with Cardamom is cracking open the pods. The husk is not edible. You will only need the seeds inside the husk.. There's around 10 or twenty seeds in each cardamom pod.