Lightly crack one whole Black Cardamom pod and add it early in cooking. Bloom it in oil or ghee with other whole spices, or drop it into a pot of rice, beans, broth, curry, chili, stew, or braising meat.
One pod is often enough for a family-sized pot. Remove it before serving, much as you would remove a bay leaf. For a stronger flavor, open the pod and grind a few seeds, but start very small.