CARDAMON is a spice that can be used as you do cinnamon and cloves. It is excellent either alone or in combination with other spices. It is particularly good in recipes calling for honey. Cardamon loses flavor very quickly. Therefore it should be freshly ground each time it is used.
Elettaria cardamomum Maton
Cardamon (or cardamon), the dried fruit of a plant of the ginger family, is the world’s second-most-precious spice. It yields not more than 250 pounds of pods per acre and these capsules must be snipped from the plant with scissors. The pods are the size of a large pea and each contains from 17 to 20 tiiny aromatic black seeds.
Cardamon Seed is native to India and a favorite in that country. vikings discovered it in their travels a thousand years ago; that is why it has been a preferred spice in Scandinavian dishes for many centuries and why all genuine Danish pastry carries the faint aroma at Cardamon.
Cardamom seed is available either in the pod or decorticated (outer pods removed). Both pods and decorticated Cardamom can be obtained either whole or ground. Most Cardamom pods seem in this country are buff colored, meaning they have been bleached. Green colored pods are simply unbleached; the seeds inside are the same. Cardamom Seeds (with outer pods removed) should be used sparingly. They give delightful flavor to baked goods, apple and pumpkin pies and are one of the important spices in an authentic Indian curry.
This infromation was obtained from the folowing website…….