Cardamom

Known as elachi in the Indian community. The dried seed pods are available in two varieties - green or white. It is best to buy cardamom seeds in small quantities and to use as needed, since they quickly lose their pungent aroma and distinctive flavour after they have been ground. The aromatic dark brown seeds are generally left whole or are lightly crushed for curries, breyanis and other rice dishes. Ground cardamom is also used in the preparation of puddings, koesisters, biscuits and cakes.