The seeds contained in a green cardamom pod might be small, but they’re extremely potent. And, like all powerhouse divas, they’ve got a great backstory—genetically related to the ginger family and more mild than black cardamom, they’re native to India’s Kerala region but spread far and wide to become a warming staple in Middle Eastern and Scandinavian dishes as well. Green cardamom’s distinctive floral flavor can skew sweet or tangy—simmer the pods in a pot of basmati rice or chai, or crush the seeds to add some zing to your next apple pie.
