Food

Cardamom Pods

I'm curious about the cardamom I've been buying, and hoping that the (seemingly endless) knowledge of food oddities here can answer my question...

I buy it fairly regularly, and usually in the pod form instead of seed powder. I get the green pods, since that's what my local store carries. I've noticed that while most of the seeds in the pods are black, occasionally I'll get a pod with lighter brown or tan seeds. Is there any difference? Are the tan seeds older/younger? Should I throw them out, or just use them like all the others? Thanks!


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