Known as queen of the spices, cardamom has a uniquely floral aroma and flavour. It comes as a pod and inside it are small, shiny black seeds that hold the flavour. There are two main varieties; the large black cardamom (pictured, also known as false cardamom) is used whole in mainly North Indian curries and has a smoky flavour. The small green cardamom, with a stronger floral aroma and flavour, is used in both sweet and savoury dishes. It is especially good with lamb and mutton. Cardamom pods are not meant to be eaten and should be removed before serving the finished dish. For a more intense flavour, remove the black seeds from the pod and grind them with a mortar and pestle or spice grinder.