Try cardamom in cakes, cookies and pies, stews and loaves, meat and vegetable pies, fruit salads and desserts (like baked apple), mulled wine, grape jelly, pickles, sausage seasoning, soups (especially split pea soup), and with sweet potatoes, carrots and squash. Indian cooks use cardamom in meats, vegetable and grain dishes, beverages, and desserts; an essential ingredient in authentic curry and garam masala blends. Scandinavians use cardamom liberally in spice cakes, sweet pastries, breads, cookies, and ground meats (like Swedish meatballs). Spanish, Mexican and German cooks also enjoy cardamom. (German pfeffernusse cookies rely on it!)