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Cardamom

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The name cardamom (or
cardamon) is used for herbs
within two genera of the ginger
family Zingiberaceae, namely
Elettaria and Amomum. Both
varieties take the form of a small
seedpod, triangular in crosssection
and spindle-shaped, with
a thin papery outer shell and
small black seeds. Elettaria pods
are light green in color, while
Amomum pods are larger and
dark brown.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 impact the flavor.Cardamom is best stored in pod
form, because once the seeds
are exposed or ground, they
quickly lose their flavor.
However, high-quality ground
cardamom is often more readily
(and cheaply) available, and is
an acceptable substitute. For
recipes requiring whole
cardamom pods, a generally
accepted equivalent is 10 pods
equals 1½ teaspoons of ground
cardamom.

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