Generally mace is used for savoury dishes such as vegetables, pulao, curry and nutmeg is used for sweet preparations for example shrikhand, puranpoli, kheer, pudding. Both have medicinal properties. It is available in two size. The big variety is known as masala cardamom and it is generally used in masala for curries, pulao and vegetables as a flavouring agent . It is blackish in colour and big in size.
Smaller variety is available in two colours.
White cardamom and green cardamom. Both are expensive than masala cardamom and green cardamom. Both are expensive than masala cardamom. Small cardamom is sweet to taste and is used as a flavouring agent in sweet preparations such as shrikhand, basundi, laddu, cake, sweet bread and sherbat. It is also an important component of pan or vida.