I am making a goat curry and the recipe for Jamaican curry blend calls for 12 cardamom pods, which are dry roasted in a pan with several other spices and then ground up. I have never seen a recipe that calls for roasting and grinding the PODS (as opposed to the seeds inside them) before--have you? Do you use green or white cardamom pods? (Recipe does not specify.) And if white, does the cardboard-y outer part blend up in the spice grinder or do you just pull out the shards before you use the curry powder? I can experiment with this, of course, but thought one of you might already know the answer.