It might be creative and interesting to add a little cardomom to your bread, or when cooking rice, or in whatever else you're cooking. It might make it better by treating the senses to the unusual and slightly exotic flavors of the unfamiliar, but... big "but," here... it's easy to go overboard. What's the rule? Who knows exactly what that amount is, but the limit definitely exists. Too much ruins the effect, maybe the entire dish. Everyone has their own limits, but eventually we all do reach ours. That's a fact. (feel free to substitute the use of cardomom in my example to hot, fresh chili peppers... mmmm! My limit's pretty high there...)
Ahem... I claim copyright on chilli-based analogies...
But, seriously, it's an analogy that holds up. If one pinch of chilli is good, that doesn't necessarily mean that two pinches are twice as good.
When my mum made 'curry', there was no chilli at all; it was just regular gravy... but with currents in it! English curry...
