Cardamom is one of the most expensive spices and is native to India and Sri Lanka. The highly aromatic sweet spicy flavours of the cardamom enhances both sweet and savoury dishes. In India it is used to flavour desserts, rice and meat dishes and is an important ingredient in chai. In Middle Eastern countries it is used to flavour coffee and in Scandinavia the scent lingers from their flavoured breads and pastries. Each pod contains a cluster of seeds which is where its unique fragrant aroma comes from. To get maximum flavour from the Cardamom pods it is always best to bruise them first to expose the seeds before adding to your dish at the start of the cooking process. After cooking the shell can be discarded or left in for decoration.