In article >,
Steve Wertz > wrote:


> Just avoid the black cardamom if you have the choice. It has
> less flavor. The green cardamom is the best, IMO.


The black is less expensive and has *more* flavor. Unfortunately, it's
not always a *good* flavor. I couldn't imagine using it in baked goods:

http://www.penzeys.com/cgi-bin/penze...scardamom.html

--
Dan Abel

Petaluma, California, USA