Cardamom – The seeds and seed pods of Elettaria cardamomum are sometimes called green cardamom in order to distinguish it from the closely related black cardamom. Native to southern India, it is now grown commercially in Sri Lanka, Tanzania, Vietnam, and Guatemala. It is used primarily in baked goods in Europe (especially Scandinavia), but in India, North Africa, and the Middle East it is equally at home in savoury preparations. Indians also use it to flavour ice cream (kulfi) and tea, and Arabs use it to flavour coffee. Buy the whole green pods when possible; the white pods are merely bleached versions of the green pods, and loose seeds lose their flavour quickly. It is also available in ground form which usually includes the hulls, so for best results, buy the whole pods and grind the seeds yourself.