White Cardamom
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When green cardamom was first brought to Scandinavia on ships, the salt, light, and wind bleached the pods, mellowing the dominant menthol character to a soft, mineral one preferred for baking. Even though White cardamom lacks the peppery overtones of green or black cardamom, it still is considered a cooking staple in some parts of Central Asia and China since it has a fresh aroma that brightens dishes. When it comes to its health benefits, cardamom may protect against digestive issues, and has been shown to reduce the number and size of stomach ulcers in rats.
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