Green cardamom pods are the most aromatic. White pods are bleached and less flavorful.
Squeeze the pods and remove the seeds.
Using a wine bottle or a rolling pin, crush the seeds on a hard surface until finely ground.
Use fresh ground cardamom in your baking or whole pods in rice and meat dishes. Thanks for viewing. For awesome napkins, please click on http://goo.gl/wRi61C
The creator of this guide has not included ingredients