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These little cardamom seeds (seeds from the green cardamom) have a pungent perfume and unusual flavour. They seeds are, of course, the part of the cardamom that contains all of the flavour (the green surrounding part is simply the husk). Chewing them on their own releases their sweet and peppery flavour in the mouth, having a cooling, refreshing effect (almost like menthol). This is why they are commonly flavoured as a breath freshener in indian cuisine. Cardamom seeds are often used to flavour curry dishes, meat seasoning, daals and rice dishes. They can also be used to make drinks and desserts. These cardamom seeds can save time compared to using whole green cardamom, as you don’t have to crush the pods and pluck out the little seeds within.
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These little cardamom seeds (seeds from the green cardamom) have a pungent perfume and unusual flavour. They seeds are, of course, the part of the cardamom that contains all of the flavour (the green surrounding part is simply the husk). Chewing them on their own releases their sweet and peppery flavour in the mouth, having a cooling, refreshing effect (almost like menthol). This is why they are commonly flavoured as a breath freshener in indian cuisine. Cardamom seeds are often used to flavour curry dishes, meat seasoning, daals and rice dishes. They can also be used to make drinks and desserts. These cardamom seeds can save time compared to using whole green cardamom, as you don’t have to crush the pods and pluck out the little seeds within.
