Cardamom comes from the same family as ginger and turmeric. The best pods will be pale, sage green and have sticky black seeds inside. They are intensely aromatic and have an orangey flavor that works well in sweet and savory dishes.

Cardamom's essential oils are volatile, so ground cardamom's flavor dissipates quickly. Bruise whole pods before using to allow the flavor to escape–press down on them with the blade of a knife until the pod opens. If the seeds are dry and light brown, they are old and have lost their flavor and aroma. Discard those pods.