Try green cardamom in cakes, cookies and pies, stews and loaves, meat and vegetable pies, fruit salads and desserts, mulled wine, grape jelly, pickles, sausage seasoning, soups (especially split pea soup), and with sweet potatoes, carrots and squash.
 
Indian cooks use cardamom in meats, vegetable and grain dishes, beverages, and desserts. It's an essential ingredient in authentic curry and garam masala blends.
 
Whole pods are also chewed after spicy meals to cleanse the breath.