Remove the lump of blackish seeds from the cardamom
Grind them to a powder.
The skins are either discarded or mixed into tea leaves, to give a faint fragrance in the tea.
Though this is a wonderful way to use the skins, if one has a large quantity, then it is liable to go waste.
In my method, I grind the cardamom pods, skin and all to get cardamom powder. Roast the pods a bit, either on a warm griddly or in the microwave till just about crisp. Cool a bit, and then grind pods to get a fine powder. Sieve through a fine sieve. Transfer residual waste back to the grinder, add more pods and grind. Similarly finish with all cardamom. Store in a tight lidded clean sterile airtight jar.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.