1 oz. Cardamom Pod Whole Seed Green (Elettaria cardamomum) The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or in a ground form. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom. Ground cardamom is an ingredient in many Indian curries and is a primary contributor to the flavour of masala chai. In the Middle East and Iran, cardamom is used to flavour coffee and tea. In Turkey, it is used to flavour the black Turkish tea, kakakule in Turkish. As well as in its native range, it is also grown in Nepal, Vietnam, Thailand, and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1200 CE.