Green Cardamom is probably the most familiar of the two. Its distinct flavour is often used in Kulfi and other sweets. In addition, green cardamom is often thrown into curries. It has a light flavour, and adds a slightly flowery fragrance. You can add the pods whole to a curry, but it is usually better to crush them with a rolling pin or mortar and pestle before use, to release the flavours. Each pod contains several little tiny seeds. Green Cardamoms are also known as Green Elaichi or Chotti Elaichi.
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