Thai: ลูกกระวาน (look gra-wan)
Cardamom seeds are used in Chinese, South East Asian and Indian cooking. They’re also used in some Western Desserts and Indian spiced tea (masala chai). A few roasted pods make a great addition to Massaman Curry. There are generally two types of cardamom, a green and very fragrant variety from India, and this brown fatter variety from China. Thais usually use the brown one.
Storage: The seeds will last months in the cupboard if kept airtight and dry.