Ground cardamom

Cardamom is a common spice. It is made from the seeds of plants in the Zingiberaceae family. The cardamom plant is native to India and Indonesia. The seeds are recognized by their small pods. They are spindle-shaped with an outer shell and inner seeds. The outer shell is thin and papery and the seeds are small and black. The two most common pods are Elettaria, which are light green and smaller, and Amomum, which is larger and darker brown. Cooking Tips Cardamom is used in flavoring both sweet and savory dishes. Often the pods are used whole. They can be heated in oil to impart flavor and doing so can sometimes cause them to pop open and release the seeds. The seed pods are not edible and should be discarded prior to serving (or just avoided during eating). Ground cardamom is also used in many dishes. It is made by grinding up the seeds. How to Grind the Seeds If you have a large number of cardamom seeds to grind, it can be done in a food processor or coffee grinder. First, simply remove the seeds from the shells and grind the seeds. You can also purchase just the seeds (or even purchase ground cardamom). If you only need a small number of seeds ground up, it may be too small an amount to grind using a kitchen gadget. If that's the case, you have a few options. Using a Rolling Pin Another option uses a rolling pin, a more common kitchen implement. If you do not have one, a wine bottle will work well, just use it carefully. Again, remove the seeds from the shells and discard...

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