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e. The pod itself is neutral in flavour and not generally used,imparting an unpleasant bitter flavour when left in dishes.Cardamom is used mainly in the Near and Far East. Its commonestWestern manifestation is in Dutch windmill biscuits andScandinavian-style cakes and pastries, and in akvavit. It featuresin curries, is essential in pilaus (rice dishes) and givescharacter to pulse dishes. Cardamom is often included in Indiansweet dishes and drinks. At least partially because of its highprice, it is seen as a festive spice. Other uses are; in pickles,especially pickled herring; in punches and mulled wines;occasionally with meat, poultry and shellfish. It flavourscustards, and some Russian liqueurs. Cardamom is also chewedhabitually (like nuts) where freely available, as in the EastIndies, and in the Indian masticory, betel pan. It is a flavouringfor Arab and which is served with an elaborate ritual.
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