Suruchi Sharma
Cardamom, despite its small size, contains a wide range of varieties, scents, and tastes.
Green cardamom is known to most people.
In addition to green cardamom, there are also black, white, and red varieties.
Different cardamoms are also completely different from each other in taste, aroma and method of use.
Black cardamom is very pungent in taste. It is used in salty and spicy food.
Red cardamom is mostly used in Chinese and Asian kitchens.
White cardamom is not common in India.
Black cardamom has a stronger flavor.
Red cardamom is not used in cooking.