Native to Kerala, a southwestern Indian state, cardamom is often referred to as the “Queen of Spices”. Green pods are harvested before full maturity and split to remove the cardamom seeds, which are then finely ground.

Use cardamom to add a zesty and slightly lemony flavor to pastries, cakes, cookies, and fruit dishes. It’s also commonly used in curries, tagines, or biryani, or as an ingredient in spiced chai or coffee.