Prized by Indian, Scandinavian, and Middle Eastern cooks, cardamom has a sweet, warm taste and an exotic floral aroma. Its use spans the culinary spectrum — from beverages and delicate desserts to meats and curries. Whole pods can also be chewed after spicy meals to cleanse the breath. 

Use in hot beverages, for a Middle Eastern flair in stews, rice pilaf and other savory entrees, and in Indian dishes like daal and palak paneer.