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Whole Cardamom in the Pods

Jambalaya Mar 31, 2006 05:25 PM

I have some of these and a recipe that calls for ground cardamom. I plan to grind with a mortar and pestle, but am wondering does the pod need to be removed first or am I missing some flavour? It seems like the pod is pretty tough.


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  1. b
    biltong RE: Jambalaya Mar 31, 2006 05:46 PM

    Remove the pod. The seed is where most of the flavor is. If the pods are reasonably fresh then you will probably need less than the recipe says.

    1. b
      biltong RE: Jambalaya Mar 31, 2006 05:47 PM

      I forgot to ask, are they green, white, or black pods?

      1 Reply
      1. re: biltong
        Jambalaya RE: biltong Apr 1, 2006 08:08 AM


      2. j
        jen kalb RE: Jambalaya Mar 31, 2006 06:13 PM

        definitely crush the pods and remove the little black seeds - that is what you will be grinding. It will smell and taste just wonderful.

        the whole pods are most often used in cooking savory dishes


        3 Replies
        1. re: jen kalb
          Val RE: jen kalb Apr 1, 2006 06:35 PM

          And then...do you pluck out the cardamom pods or leave them in before eating? Do Indians eat the entire pod that has been cooked in a savory dish??? I have a recipe for Marc Bittman's Biryani and it doesn't say whether to remove the green cardamom pods before eating or not!

          1. re: Val
            KathyR RE: Val Apr 1, 2006 11:03 PM

            No, you don't eat the pods.

            1. re: Val
              boogiebaby RE: Val Apr 2, 2006 05:39 AM

              You serve them in the biriyani, but no one eats them. You just move the whole spices to the side as you eat.

          2. d
            Das Ubergeek RE: Jambalaya Mar 31, 2006 11:10 PM

            Remove the pods, grind the seeds, and dump the pods in a bucket (a pound is plenty) of white sugar. Cover, shake vigorously, leave for a week. VoilĂ , sugar that begs to be stirred into tea or coffee.

            1 Reply
            1. re: Das Ubergeek
              KathyR RE: Das Ubergeek Apr 1, 2006 08:28 AM

              Along those same lines, we dump a few green cardamom pods into our coffee (French press) before pouring in the boiling water. Let steep, plunge, then drink. Delicious.

            2. j
              Jambalaya RE: Jambalaya Apr 1, 2006 08:09 AM

              Thanks everyone for the great advice.

              1. NYChristopher RE: Jambalaya Jan 27, 2008 09:53 PM

                Continuing on this topic, I have a related question:

                I am currently making my own curry powder
                working with whole green pods.

                My question is this: as I open the pods, some are light brown, almost tan, others are dark brown, almost black.

                Is it possible some of these seeds are fresher and should be used while others are dried out and should be tossed?

                And does this apply to the black pods as well as the green pods (I have both).

                2 Replies
                1. re: NYChristopher
                  Kagey RE: NYChristopher Jan 28, 2008 05:50 AM

                  Interesting. I've never seen that happen before. Usually, my pods are filled with black-ish seeds (often stuck together with a silvery membrane that I try to remove, not always successfully. I don't know. I'd say that if you take the seeds out and they smell quite pungent and aromatic, they're fine. If they're a little dull, maybe go get some new pods.

                  1. re: NYChristopher
                    brittle peanut RE: NYChristopher Jan 28, 2008 11:03 AM

                    I've had this happen (with green pods). I prefer the black seeds but I keep the brownish ones as well and just include them. The black seeds seem more aromatic to me than the brown/tan ones.

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