Cardamom Pods Green (Elachi). 

Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Cardamom is an expensive spice, second only to saffron. Cardamom comes from the seeds of a ginger-like plant. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is rough and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of tough paper. 

Pods are available whole or split and the seeds are sold loose or ground. 

Bouquet: Pungent, warm and aromatic. The pods can be used whole or split when cooked in Indian substantial meals — such as pulses. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. 

Keep the pods whole until use. The pod itself is neutral in flavour and not generally used, imparting an unpleasant bitter flavour when left in dishes. 

Medicinal Uses:  A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavouring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. 

The Arabs attributed aphrodisiac qualities to it (it features regularly in the Arabian Nights) and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times. 

A medicinal (perhaps aphrodisiac) cordial can be made by macerating seeds in hot water..