Cardamom seeds are located in pods about the size of a cranberry. Each pod contains around 15 to 20 seeds. Cardamom has a spicy−sweet flavor. It’s widely used in northern European country and Indian cooking. The seeds may be removed from the pods and ground, or the entire pod may be ground. A mortar and pestle make quick work of the grinding. If using cardamom to flavor dishes such as stews and curries, lightly crush the shell of the pod and add the pod and seeds to the mixture. The shell will disintegrate while the dish cooks. Be frugal when using cardamom, a little goes a long way.