Cardamom is one of those spices that doesn’t ask for attention — but totally deserves it. It's in your chai, your biryani, your kheer… and occasionally, in your mouth at the exact wrong time, when you bite straight into a pod. We’ve all been there.
But recently, we looked at cardamom a little differently.
At Seeds and Hands, we always strive to offer the best version of a spice you can get your hands on. That’s what led us to dig a little deeper — and test cardamom both ways: the whole pod, and the seeds inside.
Why? Mostly out of curiosity. But also because we like knowing exactly what we’re packing into our spice jars.
Here’s what we found:
No dramatic twist, no shocking exposé. Just a quiet little detail that felt worth sharing.
Because let’s face it: most of us use the whole pod without thinking much about it. Toss it into the pot, let it do its thing, and maybe try to fish it out before someone accidentally chews it.
But this small finding made us pause. If the seeds — the part we actually care about — are clean, and the shell isn’t adding much in terms of flavor, then maybe it’s worth cracking the pod open and just using what’s inside.
Benefits of going seed-only:
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More direct flavor, no shell getting in the way
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Fewer surprise crunches in your pulao
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Lower exposure to surface-level residues
Basically: same great taste, slightly smarter use.
Of course, you don’t have to change how you use cardamom. We’re not here to start a seed-only movement. But if you’re someone who likes the idea of clean spices and getting straight to the point (and the flavor), it’s a nice little tweak to consider.
We still sell whole cardamom, because that’s what most people use. But now you know — the good stuff’s on the inside.
