The seeds of the aromatic cardamom plant are slightly peppery. Depending on whether it has been sun – dried, oven – dried, or bleached, cardamom is green, brown or white. In western countries, particularly Scandinavia, it is used to flavor cakes, cookies, fruit compotes, marinades, wines, and liquors. In Asia it is added to meats, fish, rice, omelets, and desserts. Cardamom is a key ingredient in Indian curry and is one of the basic spices in garam masala. In Arab countries it is used flavor coffee.

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