On Saturday, November 5, 2016 at 7:43:14 PM UTC-4, U.S. Janet B. wrote:
> On Sat, 05 Nov 2016 15:45:53 -0700, sf > wrote:
>
> >On Sat, 05 Nov 2016 12:58:38 -0600, U.S. Janet B. >
> >wrote:
> >
> >> Cardamom pods, crushed, is that cardamom seeds or something else?
> >> http://www.bonappetit.com/recipe/chi...d=synd_msnfood
> >> Janet US
> >
> >The seeds are inside the pods. Throw the shell part away. The
> >reality is - I'd substitute an appropriate amount of ground cardamom
> >(because that's what I have), and add it with the other ground spices.
>
> Well, I'm thinking it is a fou-fou instruction. You know, one that
> allows you to raise your pinkie finger when drinking tea.
> Janet US

No, that's really how they do it in India. Sometimes the pods are
used, sometimes the seeds are used. It all depends on the effect
that the cook is trying to achieve.

Cardamom is notorious for losing its essential oils after grinding.

Cindy Hamilton