Hi Mamta

just another query. When a recipe call for cardamoms, is it necessary to take the seeds out of the pods or can I grind them skins and all.

Thanks

Are you asking about large brown cardamoms or the small green ones? Are you asking about the large brown cardamoms or the small green ones? When using large ones, I usually use them whole, just cracking the pod open with a rolling pin, as in a Biryani or a curry masala. In Garam masala, I will grind them whole, skin and all. Then sieve them to remove husk. Skin has a lot of flavour too, so it is a shame to loose it all.

When grinding small green ones, I always grind them whole and sieve them. These are used mostly in desserts and tea etc.

Mamta