[Sca-cooks] Cardamon

[Sue Clemenger]

Is it the pods that are colored differently, or the seeds?
--maire

Nanna Rögnvaldardóttir wrote:
>
> -----Original Message-----
> From: Ron Rispoli <rispoli at gte.net>
> To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
> Date: 29. júní 2001 02:09
> Subject: [Sca-cooks] Cardamon
>
> >Hail the list,
> >Could someone tell me the differences between white, green
> >and black cardamon?
>
> White and green are the same, the white has just been bleached. Black or
> brown is a different species (actually several species) and is usually
> thought to be inferior, although it isn't neccessarily, it is just used
> differently (tends to be used more in meat dishes and such, not in sweet
> dishes).
>
> Nanna
>
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