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Shucked of their papery green pods, fragrant green cardamom seeds are a quick, effective way to add a hit of complexity to whatever you’re cooking. They can be steeped in chai or marinades: A benefit of using seeds instead of powder is that they can be easily strained out of braising liquids or teas. Herbal and complex, cardamom is also said to aid digestion and was once known in India as the Queen of spices.
