Alternative Names: For Green Cardamom; True Cardamom: For Black Cardamom; Brown-, Java- or Bengal Cardamom
There are two varieties of cardamom used in cooking – the Green and the Black Cardamom. Both varieties have very strong and distinct aromas and flavours, although the black cardamom has a more astringent flavour. Both are used widely in Asian and Middle Eastern cooking.
Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. Ground cardamom is sometimes 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.