GREEN CARDAMON PODS
From the western ghats of southern India to the tropics of South America.
A unique and exotic spice, the fruit of the plant, used most commonly in Indian and Moroccan cooking. The part to be used, that contains all the flavour are the seeds inside the green pod. Tear pods to open and add at the beginning of cooking. Simmer into soups, curries, tagines and traditional milk desserts. Used often in Indian and Moroccan confectionery.