Native to Kerala, a southwestern Indian state, green cardamom is often referred to as the “Queen of Spices”. Green pods are harvested before full maturity to preserve their beautiful green color and prevent the pods from splitting. Use whole pods to season rice, chutney, custard and pudding, or add to coffee or tea to add a refreshing, slightly lemony taste.

Pods can also be split to remove the seeds, which are then ground in a coffee grinder or mortar & pestle and mixed with other spices for curry blends or baked sweets.