Add 355 g (1.5 cups) of water to a small saucepan and heat over medium heat.

Add 200 g (1 cup) of sugar to the water in the pan, and stir gently to distribute.

While the sugar is dissolving, lightly crush 14 g (2 TBSP) of cardamom pods using either a mortar and pestle, the side of the blade of a chefs knife, or a rolling pin.

Add in the cardamom pods to the pan of simple syrup, and allow the mixture to simmer over medium heat for 15-30 minutes, depending on how intense of a flavor you want.

After your mix simmers, turn off the heat but allow the cardamom pods to continue infusing for up to one hour.

Strain the simple syrup through a fine mesh sieve to remove the cardamom seeds and pods. If you used ground cardamom, you may want to also strain your syrup through cheesecloth.

Store your finished simple syrup in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.