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Cardomom

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Pods and seeds. Are they the same thing? The seeds look like grey chickpeas.

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  1. Actually, the pods are what you are picturing. The seeds are inside and kind of look like sesame seed sized brown cubes.

    The flavour is in the seeds, but you use pods when you want to be able to remove after cooking.

    1. CanadaGirl has it exactly right. Pods are the greenish grey "chickpeas." Crack one open with a light tap and you'll find they contain seeds which you can grind into a fine powder for baking or blending into other spices. Leave the pods whole if you want to fish them out of a dish.

      7 Replies
      1. re: JungMann

        The recipe I'm looking at calls for cardomom PODs. Is that weird?

        1. re: shaebones

          Not at all. Using lightly cracked whole pods gives a subtler flavor than using pulverized seeds. You can also remove the pods from the final dish if you don't want anyone to bite into them.

          1. re: shaebones

            Fairly common in Indian food. Basmati rice is often cooked with cardomom pods.

            1. re: Perilagu Khan

              Leave the seeds in there, right?

              1. re: shaebones

                Yes. But the cardomom pods are only for flavoring. You don't want to chomp down on 'em.

                1. re: Perilagu Khan

                  I have a slow cooker recipe for butter chicken that calls for a number of pods. I take a big ol' needle & thread & string them together. Much easier to remove when finished.

                  1. re: Perilagu Khan

                    The idea is to eat around them or remove them, but I LOVE that sharp hit of eating a softened pod.