Cardamom Pods have a versatile and complex flavour, suiting both sweet and savoury dishes. The pods are best utilized by bruising via squashing with the back of a knife or in a mortar and pestle, as this releases the flavour. It can be used in milk based puddings and custards, as well as many Indian curry dishes, and can also be added (along with Cinnamon quills, Cloves, Cumin Seed, and Black Peppercorns) to the boiling water of rice to serve with Indian-styled dishes. Suits the flavours of; apples, oranges, pears, and sweet potatoes.