The humble Cardamom pod! What is it? Where does it come from?
Cardamom is a spice made from the seed pods of the cardamom plant, a close relative to ginger and turmeric, that is native to South India. The triangle-shaped pods are made up of clusters of seeds with a thin outer shell that can be enjoyed both whole or ground. The spice is frequently used in both sweet and savory dishes in global cuisines from India to the Middle East to even Scandinavia.
Cardamom has an interesting aroma with a piney, fruity, and almost menthol-like flavour. To me, cardamom is an essential addition to the flavour of a rich curry sauce, although my wife would disagree and will always send out an advanced guard to hunt out and remove said pod from her meal. One way to enjoy the full aroma & taste of the pod without chewing on the woody outer shell is to carefully open the pod and add the seed to your sauce separately.
Black Cardamom pods are larger and used to add a smokiness to a curry so are more suited to red meat dishes. They are mainly grown in the himalayas region.
I would recommend you remove them from your curry after cooking as they are not pleasant to taste.
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