1.  Remove seeds from pods and coarsely crush them. We recommend this to powdered cardamom due to the ease in loss of its essential oils and fragrance and because the true cardamom is an expensive spice.
2.  Add to virtually any sweet instead of vanilla bean flavor
3.  Use in pilafs for taste and heavenly aroma
4.  Use in Indian curries
5.  Use it in cookies, gingerbread and yeast dough
6.  In Scandinavian countries it is commonly added to breads, Christmas, cakes, cookies, muffins and buns
7.  Crush the seeds and add to black tea with milk to make Indian elaichi chai
8.  Arabic countries use it to flavor and perfume their coffee. Add to ground coffee before brewing

The Arab traders introduced cardamom from India to the markets in Copenhagen and Europe. Many traditional sweets in Europe now are flavored with this spice. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom

Murgh Badam Pasanda - Serves 4.
Ingredients:
4 chicken breasts boned and skinned
2 tablespoons vegetable oil
1/2 onion, peeled and chopped
1 clove garlic
50 g (2 oz) almonds
1/2 teaspoon ground cloves
1/4 teaspoon green cardamom seeds removed from the pod
2 teaspoons turmeric
1 teaspoon ground black pepper
Marinade
150 g (5 oz) natural yoghurt
1 teaspoon ginger puree
2 teaspoons ground black pepper
1 teaspoon ground cloves
1 teaspoon ground coriander
1/2 teaspoon ground aniseed
Garnish
toasted slivered almonds
chopped fresh coriander leaves
Method :
Combine the marinade ingredients. Brush the marinade onto the chicken, cover and refrigerate for several hours.
Remove the chicken from the marinade and set the latter aside for later use.
Fry the chicken over medium heat in the oil for about four minutes each side or until golden brown. Remove and set aside.
Stir-fry the onion, crushed garlic and almonds in the same pan for about two minutes. Take the pan off the heat and place the contents into a blender.
Add the cloves, cardamom, turmeric, pepper and 50 ml (2 fl oz) water to the blender. Puree into a paste.
Return the paste to the frying pan and simmer over a medium heat for five minutes, stirring occasionally. Add 175-250 ml (6-8) fl oz water and the chicken with the reserved marinade, and continue to stir-fry for a further 15-20 minutes.
Sprinkle with toasted almonds and coriander leaves before serving.