Today, cardamom is most popular in the cooking of India, Iran, Morocco, and the Arab nations. It is a key ingredient in the Moroccan spice mix ras-el-hanout and the well-known Indian mix garam masala. If you have never smelled a cardamom pod, you haven’t experienced the spice’s true aroma. As a spice, it is quite versatile and can go with almost any sweet or savory dish. You can also add 2-3 green cardamom pods (bruised/crushed) to your tea. Just brew it with any tea. Sprinkle ground cardamom and a little sugar on grapefruit. Add a half teaspoon of ground cardamom to gingerbread, vanilla cupcake or chocolate cake recipe.
The seeds of seven cardamom pods are equivalent of one teaspoon of ground cardamom.