First, distinguish between color and taste. Cooked pods are yellow-brown or yellow, with a scent; raw pods are light yellow or off-white, with no scent or odor. Second, make experimental distinctions. 0.1 g of urea was placed in a 250 ml conical flask, 0.1 g of measured soybean meal was added, 100 ml of distilled water was added, and the mouth was plugged and placed in warm water at 45° C. for 1 hour. Then take 1 piece of red litmus paper and immerse it in the solution of the flask. If the test paper turns blue, it means that the cardamom is raw. If the litmus paper does not change color, the cardamom is cooked. Hespax TPR Gloves,Work Wear Gloves Nitrile,Hppe Cut Resist Gloves Black,Impact Safety Glove Jiangsu Hespax Security Co., Ltd , https://www.hespax.com