Cardamom

Cardamom is referred to as the “Queen of Spices” in India. Dried cardamom pods are pale green, oval in shape. Cardamon is a versatile spice and is complimentary to sweet and savory foods. Cardamon is a pungent spice, so use sparingly. Many recipes require you to bruise a cardamon pod—this means that you need to firmly press on the pod using the flat of the knife. The flavors will burst allowing for the oils and flavors to integrate easily with the rest of the ingredients.

Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking. It is one of the most expensive spices by weight, and little is needed to impart the flavor. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.

Source: Wikipedia