Cardamom- the queen of spices, the title is true to its values for us any day. Cardamom is evergreen in terms of its uses and benefits for which it is the constant favorite. Cardamom is used as spicing sweet and savory dishes. It is most popular in Indian, Middle Eastern, Arabic, Sweden. It comes in two types in the forms of whole pod, seeds, and ground. The common term to be used as in garam masala for various Indian dishes and the most popular masala tea.

There are mainly two types of cardamom- black and green. There is also white cardamom which is then a bleached version of green cardamom. Green cardamom is most widely used in nordic or middle easter dishes. While in India its often distinguished whether black or green cardamom is used specifically for the required dishes.

Green cardamom is the true cardamom, which is mostly used in Indian, Malaysian, costa Rica, tropical countries, especially for various sweets, spicy dishes, even used in basmati rice, etc.

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