For each teaspoon of ground cardamom, substitute 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg. If nutmeg is not available, use equal parts of cinnamon and cloves or equal parts of cinnamon and ginger instead.
Cardamom pods come in three different colors: green, white and brown. Green cardamom is the variety used in Norwegian desserts, Arabic coffee and Indian chai tea and often comes preground. It's a warm, pungent spice that softens nicely in milk dishes and rich desserts. White cardamom is bleached and usually has less flavor than the green pods. Brown cardamom has a distinct, smoky taste and is often added whole to savory Indian dishes.