QUESTION about grinding Cardamom pods. Do you shell the pods and just

[luisa_calif]

grind the bitty things inside? Or grind the whole pod? I think I have the green pods...

What luck! I have NO pods...only some ground seeds that have been unopened in the fridge for "awhile"...

 

[judy-mass]

Just grind the seeds.

If all you have is green pods, you need to open them and extract the seeds.
That is one tedious job.

 

[shaun-in-to]

Lightly crush the pods in a mortar and pestle or in a small bag with a rolling pin, enough to split

them open. Then the seeds simply fall out. The pod isn't edible, though some people swear it contributes flavor.

 

[luisa_calif]

Thanks to both of you for the info.

 

[liz-d]

If you are using an electric grinder then just gring the whole thing.

It will be fine enough.

 

[luisa_calif]

The shell too? I bought a grinder at a garage sale that I was going to dedicate to spices only.

 

[marilynfl]

My master Indian cookbook says not to worry if you end up eating the pods.

 

[curious1]

I've asked that question. It seems it would be much stronger without pods, affecting measurement.

 

[shaun-in-to]

If they're not really really finely ground in an electric grinder, the pieces should cook in

liquid for at least 30 or 40 minutes to soften. The pods can add visual interest in dishes like pulau or a biryani, alongside whole cloves and bits of cinnamon stick, but you don't really want to find yourself biting down on them. I do not find they add noticeably to the overall flavor and personally prefer to separate out the seeds when ground cardamom is called for, regardless of cooking time.