Cardamom (Elettaria cardamomum)

An aromatic seed pod which comes in three varieties : white, green (more perfumed than white) and black/brown (larger and harder to obtain).
The whole pod is used to flavour rice and meat dishes and then discarded, or the pod is opened and the seeds removed and crushed for sprinkling on sweets or vegetables. Cardamom is also available in ground form.

Complements fish, meat, rice, fruit, cream, yoghurt, pickles.