Cardamom is traditionally used in Afghan, South Asian and Middle Eastern cooking to add a warm, sweet-floral aroma, and is valued in traditional practice for its digestive properties and naturally occurring antioxidant compounds. Use the whole pods in rice, biryani and chai, or crack them open and grind the seeds for desserts, spice blends and coffee. A small amount goes a long way, giving dishes a powerful, fragrant lift.
