Don’t drop whole cardamom pods to curries or tea: Here’s what’s lurking on the surface

Cardamom is one of those spices that can transform a dish or a cup of tea with just a pinch. Its aroma is warm, slightly sweet, and instantly recognisable. But if you are in the habit of tossing whole green pods into your pot, it may be time to reconsider.

Most of the fragrance of cardamom lies in the tiny black seeds inside, not in the green outer shell. Yet that shell is the part that often carries the most unwanted extras. Cardamom is a high-value spice, and in the rush to keep it looking bright and market-ready, growers and traders sometimes treat the pods with pesticides, polish them with chemicals, or even dip them in green dye. Add to this the fact that the pods are stored in bulk under less-than-ideal conditions, and the surface can be far from clean.

When you put the whole pod straight into tea or curry, you are letting all of that soak into your food. More importantly, you are also missing out on the stronger, fresher fragrance that comes from the seeds themselves.

• What to do instead
  Crack open the pod and use the seeds directly.
• Lightly crush the seeds before adding them to tea or curry.
• For cardamom powder, separate the seeds, toast them gently if you like, and grind fresh.
• Skip store-bought powders if possible. They often include ground pod skin and lose aroma quickly.

How to choose good cardamom when buying

Look for plump pods: They should feel full, not flat.

Avoid unnaturally bright green: That can be a sign of dye. Natural cardamom is pale green or greenish-yellow.

Smell the pod: Fresh cardamom has a strong, sweet fragrance even before you open it.

Prefer whole over powder: Ground cardamom loses potency within weeks.

Buy from trusted stores: Good spice shops often source directly from growers.

Cardamom is too precious a spice to be wasted on the outer shell. By working with the seeds, you respect both the ingredient and the dish you are preparing.