Cardamom is an intense, slightly sweet spice that brings warmth and sweetness to recipes. Cardamom is mostly used in sweet and savory dishes in the Middle East and North Africa. Cardamom is rare and expensive, but its profound flavor can't be matched. This spice is an incredible source of vitamin A, Vitamin C, Potassium, and Iron.
How to cook with Cardamom
When cooking, decide if you need to use whole cardamom or ground cardamom. If you need bolder flavor use whole cardamom as ground cardamom is much more mild.
Don't use very much as cardamom can easily over power other flavors in your dish. A little can go a long way.
If your recipe calls for the whole pod lightly toast them in a pan until they're aromatic, and remove them before service. Some recipes call for the seeds. Break open the pods and add the seeds to a grinder and proceed to sprinkle over your dish.
Nancy's carries both whole cardamom and ground cardamom.