Cardamom seeds are the small, dark seeds found inside the green or black cardamom pods. They are the true carrier of the intense, concentrated flavor. While the whole fruit releases its aroma slowly, the seeds themselves offer a much stronger and more direct burst of flavor. Their taste is complex: highly aromatic, floral, citrusy, and with a spicy, almost peppery sweetness. In cooking, the seeds are often removed fresh from the pod and then used either whole or ground. Grinding the seeds releases the most flavor, which is why it's ideal to grind them fresh when needed, as ground cardamom powder quickly loses its spiciness. Cardamom seeds are an essential spice in Indian cuisine for curries and spice blends like garam masala, as well as in drinks like masala chai. They are also used in Middle Eastern cuisine to flavor coffee, and in Scandinavian cuisine, they are a staple in sweet pastries and breads. Their intense flavor makes them a popular ingredient for adding a unique, exotic touch to dishes.