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Cardamom is a star in Indian cooking, with several varieties with unique applications. Whole cardamom pods can be used inside rice cookers and stews to infuse flavor, or can be broken open and ground for even more potency. Black Cardamom is described as having more of a “warm heat” while Green Cardamom has more of a “cool heat”- Black Cardamom is used more often for savory cooking as it has an almost smoky, bacon flavor whereas Green Cardamom is more often used as a baking ingredient. Both Black and Green Cardamom pods are from India, and the naked seeds (called Decorticated Cardamom) are from Guatemala.


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