The cardamom technique comes from Charmaine McFarlane, the pastry chef at Golda café in Brooklyn, and produces incredibly fragrant ground cardamom. And you don't have to discard the pods! She recommends using this ground cardamom in baked goods like breads, cakes, cookies and winter desserts, like steamed pudding cakes and cobblers. (When she's making "cool desserts"—ice creams, custards, fruits—and wants the cooling effect of fresh cardamom to come through, she crushes the seeds and discards the pods.) <br /> <br />

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