Cole & Mason Green Cardamom Pods
Drink our Green Cardamom Pods in a masala tea. Add crushed pods to water and milk with ingredients like peppercorns, cinnamon and fennel seeds. Bring the mix to the boil, then let it simmer before adding a teabag and sugar to taste.
Why not try using them as a seasoning. Go sweet and pair them with mango. Grind the pods, scatter over mango coated in dark rum and honey, then griddle. Serve with spoon of thick yoghurt to freshen it up. Or add them to a mushroom pilaf. Bruise five or so pods and add them to the oil before you start cooking. They'll perfume the whole dish.
Green cardamom is native to the Western Ghats of South India. But it's often grown in Guatemala nowadays, which is where we get ours from.
Civilisations have been using the pods for centuries, and often doing more than just eating them. The ancient Egyptians chewed the seeds to clean their teeth, and the Greeks and Romans used the natural oil as a perfume.
Supplier: The Spice Company