Only brew where I have used cardamom seeds is in a dubbel, strong belgian ale with mixed results. Those that taste it either love it or hate it. I brew this around the holiday season just to offer a beer with spice as an alternative to traditional holiday spice flavored spirits.
I use 1/2 tsp of whole seeds in the last 5 minutes of the boil. In addition to the cardamom I also add 1/2 tsp of whole cloves after the boil and allow them to steep for 15 minutes while wort is cooling, so it is difficult to tell if the entire spice taste/smell is due to one or the other, or both. You will have to decide for yourself if the spice flavor that it adds is to your taste. It fits mine, but not for an every day brew.
Good luck, U.J.