Cardamom is a sweet, exotic-tasting spice. The small, round seeds, which grow inside husklike pods, are best purchased whole. They can be ground with a spice grinder or a mortar and pestle.
To toast cardamom seeds:
Remove the seeds from the husk, if necessary. Place the seeds in a small, dry, heavy frying pan over moderate heat and stir until they are aromatic, 1–2 minutes. Cool slightly before using.
For other spices, see allspice, aniseeds, caraway, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, garam masala, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.