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Cardamom develops in tall shoots and sports white and purple blossoms. The plant’s organic product contains hard, earthy dark seeds, which are dried and relieved to create the zest. While it’s well known in South Asia, cardamom happens to be a staple in numerous Scandinavian dishes—Norway devours multiple times the measure of cardamom as the normal nation. Culinary archeologists figure they may have the Moors to thank for that.