Cardamom, White
White Cardamom Pods
When cardamom, a native of India, was first introduced to Scandinavia, it had to survive a lengthy sea voyage before reaching markets. The long exposure to sun, salt and air bleached the pods white and slightly altered the flavor of the seeds. Traditional Scandinavian recipes will still call for the bleached pods in pastries, breads and glögg, although you can certainly substitute green pods for a stronger, fresher flavor.
In a glass jar
In a resealable plastic bag
