Cardamom pods, also known as capsules, are the dried, spindle-shaped pods of the cardamom plant. They are the heart of the spice, as they contain the aromatic, black seeds that carry the true flavor. There are two main varieties: green cardamom, with its sweet, floral, and citrusy aroma, and black cardamom, which is larger and has a bold, smoky, and slightly camphoraceous flavor. Whole cardamom pods are used to slowly and subtly release their complex aroma into dishes. They are often cooked in soups, braised dishes, or rice dishes (such as biryani) and removed before serving, as the pod is inedible. In Indian and Middle Eastern cuisine, cardamom pods are essential for curries, spice blends, and the famous masala chai. In Scandinavian baking, they are used in bread and pastries. The advantage of the whole pod is that the seeds are optimally protected in the pod, thus retaining their flavor for a long time. The capsules should only be lightly tapped shortly before use to release the seeds and develop their full aroma.