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Cardamom (elettaria cardamomum)

A member of the ginger family, whose aromatic seeds are to be found inside pale green pods. Cardamoms are native to India, where they grow wild, and introduced to these shores by the Normans. The pods can be used in their entirety or the seeds can be extracted and the pods discarded, if more elegance is required. When ground, the seeds are a common ingredient in curry powder. While in Arab countries it's commonly added to coffee.

In British supermarkets, the pods are often found bleached, and are less aromatic, so try to find green if possible.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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