These dried green pods can easily be slit open to reveal clusters of black seeds that concentrate all of the flavor and aroma emitted by this spice. An extremely fragrant seasoning, cardamom has a commanding spicy and citrusy character that pairs well with cinnamon, clove, and nutmeg, particularly in sweet desserts or breakfast dishes like French toast, as well as chai teas. The pods can be simmered whole, as they will soften, but the skin is rarely eaten. Uniquely versatile, cardamom can be used to season sweet and salty dishes. In fact, it has a rather cosmopolitan presence, added very often to Indian dishes like basmati rice and Beef Sukka. It's also typical of Scandinavian sweet rolls and pastries, and found in baked Middle Eastern goods like cookies and cakes. Because of its potency, you'll want to use this spice in small doses -- a little goes a long way when it comes to cardamom.