Is a versatile and complex flavour, suiting both sweet and savoury dishes. The pods are best
utilized by bruising via squashing with the back of a knife, as this facilitates the delivery of
flavour. It is best used in milk based puddings and custards, and can also be added (along with
Cinnamon quills, Cloves, Cumin Seed, and Black Peppercorns) to the boiling water of rice to serve
with Indian-styled dishes. Suits the flavours of; apples, oranges, pears, and sweet potatoes.