TammyM wrote:
> ... when a recipe calls for x number of green cardamom pods, is it
> referring to the big pod, or the little "seeds" within?

The number of pods indicted is merely an estimate, pods vary in size.

If you had indicated the recipe it would be much easier to answer.

cardamom [KAR-duh-muhm]
A member of the GINGER family, this aromatic spice is native to India
and grows in many other tropical areas including Asia, South America
and the Pacific Islands. Cardamom seeds are encapsulated in small pods
about the size of a cranberry. Each pod contains 17 to 20 tiny seeds.
Cardamom has a pungent aroma and a warm, spicy-sweet flavor. It's
widely used in Scandinavian and East Indian cooking. Cardamom can be
purchased either in the pod or ground. The latter, though more
convenient, is not as full-flavored because cardamom seeds begin to
lose their essential oils as soon as they're ground. The seeds may be
removed from the pods and ground, or the entire pod may be ground. A
MORTAR AND PESTLE make quick work of the grinding. If using cardamom to
flavor dishes such as stews and curries, lightly crush the shell of the
pod and add the pod and seeds to the mixture. The shell will
disintegrate while the dish cooks. Be frugal when using cardamom - a
little goes a long way.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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http://www.penzeys.com/cgi-bin/penze...scardamom.html

Cardamom
An extremely flavorful and ancient spice native to India, cardamom's
use has spread throughout the world, with nearly every culture having
its own distinctive use for the flavorful seeds. In India where both
green and black cardamom are used, it is an important ingredient in
meat and vegetable dishes. In parts of the Middle East the seeds are
mixed with green coffee beans before brewing. In Northern Europe
(especially Scandinavia) white cardamom is used to season baked goods
such as Christmas stollen, cakes, cookies, muffins and buns. Green
cardamom is preferred in India and the Middle East. Cardamom is a pod
consisting of an outer shell with little flavor, and tiny inner seeds
with intense flavor. Fancy white and green pods have no splits or
cracks in the shell, so the flavor keeps well. Stored in a glass jar,
cardamom pods will stay fresh indefinitely. Shelled or decorticated
cardamom seeds are inexpensive and flavorful, but sometimes need to be
crushed or ground before use. Ground cardamom has an intensely strong
flavor and is easy to use (especially in baking, where the fine powder
is desirable). Black cardamom, long a staple in African cooking, was
originally used in India as a cheap substitute for green cardamom pods.
Black cardamom has a unique smoky flavor and has developed its own
following over the years.
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Sheldon