Cardamom isn’t just one spice, it’s at least two. Green cardamom perfumes sweet and savory foods alike with its complex aroma. Its lesser-known relative, black cardamom, is an equal powerhouse of fragrance and flavor but with a different kind of boldness. We call for both in our recipe for Keema (Garam Masala–Spiced Ground Beef). Here’s the lowdown on each (and on less commonly used white cardamom).
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