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Green cardamom pods taste very different than black or brown cardamom pods. The green pods are smaller and thinner, but they're also easier to use. Green cardamom has a more intense flavor than black cardamom, which is why it's often used in baking. You can usually find green cardamom in specialty spice shops or online. Green cardamom is more expensive than other types of cardamom because it takes more time to grow and harvest. The green pods are harvested earlier in the season than the black ones, which is why their flavor tends to be stronger and more aromatic. Linda writes, "I have always wondered if the difference in flavor is due to the fact that green cardamom pods are not dried or cured before packaging." I have been reading a lot about the medicinal benefits of green cardamom and want to use it in my cooking. " Linda is right that green cardamom pods are not dried prior to packaging. The reason for this is that drying reduces the essential oils in the pod, which will affect its flavor. Green cardamom pods are harvested while they are still unripe and then dried at low temperatures after harvesting. This process preserves their natural flavor and aroma, which is why they taste so different than black cardamom pods. Black cardamom pods are harvested when they are ripe (fully mature), but before they open up into flowers. This process allows them to dry naturally over time, which concentrates their flavor and aroma. Black cardamom pods also have a sweeter flavor than green ones because they contain more sugar than their unripe counterparts. How to grind green cardamom pods? Green cardamom pods are used to add a spicy, sweet flavor to Indian and Middle Eastern cuisines. They can be ground into powder, which is used to make chai latte and other beverages, or they can be crushed whole to add heat to curries, soups, and stews. To grind green cardamom pods, use a mortar and pestle or a spice grinder. Grind Green Cardamom Pods with Mortar and Pestle Step 1 Place the green cardamom pods on a cutting board. Pick out any stems or stems that are loose from the pod. Step 2 Crush the pods in a mortar and pestle until they are broken into small pieces. This will take some elbow grease, but the results will be worth it! You can also use an electric coffee grinder for this step if you do not have a mortar and pestle handy. Grind Green Cardamom Pods in an Electric Coffee Grinder Step 1 Fill your coffee grinder halfway with green cardamom pods and grind them until they become crushed powder (about 10 seconds). Add more pods if you need more than half full before grinding again. Do not overfill the grinder with greens. Where can I buy green cardamom pods? Cardamom is one of the most expensive spices in the world. It's a popular ingredient in Indian cooking, and it's also used in Scandinavian cuisine. Cardamom has a strong flavor that can be overpowering if you use too much of it. It's best to add cardamom at the end of cooking so its flavor doesn't become overpowering. You can buy green cardamom pods online or at an Indian grocery store. You can also find them in some Middle Eastern markets, although the variety sold there may not be as fresh as what you'd get from an Indian grocer. How long do green cardamom pods last? Green cardamom pods can be stored for up to 1 year in an airtight container away from direct sunlight. Green cardamom pods are the seed pods of the plant that are used as a spice. The green color comes from chlorophyll, which is why it turns brown when you roast it. Green cardamom has a sweeter, milder flavor than black and white cardamom. Green cardamom pods have many uses in Indian cuisine, including making chai tea, rice pilafs, curries, and even desserts. You can also use green cardamom to make your own homemade ginger beer or soda at home! Conclusion: In conclusion, it is true that green cardamom pods can taste very different. Green cardamom is derived from the same plant as black cardamom, but the pods are harvested before they have fully matured. Therefore, its aromatic compounds, such as essential oils and phenol compounds, are not fully formed, which contributes to the difference in taste.
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