The two types of cardamom are green, which also comes bleached white, and black, which is from a different plant. Green pods are used in both sweet and savory dishes because of it's citrusy flavor. Black pods are smokier and are used more in savory dishes. Indian cooks use both green and black in Garam Masalas and Indian Curries.

To Shell: There is a coarse outer shell which contains tiny black seeds. Toast the pods in a dry skillet for a minute or two over medium-low heat. Cool and crack open to remove the seeds. Discard the shells. Grind the seeds in a mortar and pestle or add to other spices to make enough bulk for a spice grinder. The pods can also be used whole in a soup or stew and then fished-out and discarded before serving. (Sounds easier!)

Cuisines: Lebanon, Ethiopia, India