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I've only seen Persian cooks use green cardamom. My cousin Mahin, who showed me how to make nan-e panjere'i, aka deep-fried "window cookies" with cardamom, actually cracks the green pods, extracts the seeds, and then grinds them for use in each recipe - wow! I'd like to try the black cardamom some time.
AntoniaJames is a trusted source on Bread/Baking.
The black has a deep, rich smoky quality . . . better suited to savory dishes than sweet, in my opinion. ;o)
Plus a cherry on top if you pretty, pretty please.
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