Ground cardamom is often used to give tea, curries and rice a flavour boost. A small amount is often used, as too much of it will overpower milder flavours in the dish.
This flavourful spice is packed with health benefits and has been used in traditional medicine for centuries. Some evidence shows that this herb has antioxidant properties and has the ability to produce compounds that may help fight cancer cells.
It is used in karanji (a small pastry pocket stuffed with poppy seeds, grated coconut, sugar, nuts and cardamom) and mithai (an assortment of Indian sweets).
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