do I just crush the pods in a pestle and keep the pods in or do I remove the seeds from the pods and then crush them?

this is for a flavouring for grilled chicken

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To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.

Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.

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  • Yep for a marinade! So I'll keep the husks then. Thanks – George May 20 '17 at 20:53
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    @George - the recipe might want husks for a reason, if they're asking for whole pods crushed instead of just the seeds (whole or ground). – Megha May 20 '17 at 23:16
  • Throwing the whole crushed pod in (and removing it before serving, or serving the dish with a warning :) ) seems typical of south asian recipes ... but then, given i've seen "may you bite into an elaichi!" as a humorous curse, I guess this is not unanimous :) – rackandboneman May 21 '17 at 1:36
  • The husks don't add anything if you've cracked them open, so whatever the recipe means you might as well leave then out. – Chris H May 21 '17 at 6:46
  • Oh, they do - if you only slighty crack them open, they make it more convenient to get the seeds out of anything that you want infused! – rackandboneman May 21 '17 at 17:40

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