Probably the most popular of spices, it comes in two varieties; black and green. Of the two, green is the most used. With a light and sweet flavour, it is used for a range of dishes, be it spicy dishes or desserts. If that does not sound good enough, it has a hint of eucalyptus in it too. When used to make spice mixes, it is usually blended whole but when it comes to desserts, the pod is cracked open and the black seeds are used.
The black version of cardamom is powerfully spicy. Usually, only the seeds are made use of. In the event that you are using the entire pod, make sure to remove it before you lay down the dish on the table as it can make the dish too spicy. As mentioned above, cardamom is used frequently in all areas of India; be it a resort in Goa or a restaurant in Kashmir.