Ground Cardamom seeds are often used when the coarse and chewy husk of Green Cardamom is not appropriate in a dish or drink and Cardamom Seeds, particularly when ground, is needed. As with the whole pod Cardamom Seeds have a strong, fruity aroma, penetrating, but also mellow. The seeds have a sweetish pungent taste, warm with notes of lemon and eucalyptus, which makes it clean and fresh tasting. Cardamom is essential in many spice mixes, notably Indian Garam Masala, Middle Eastern Baharat and Ethiopian Berbere and is used in a variety of recipes from baked breads and cakes, particularly in Sweden and Germany. Hulled seeds are often lightly bruised and fried, or dry-roasted and then ground, before being added to a dish. They go well with poached or baked fruit, and meat and fish dishes.
