Lightly grease a 13x18-inch half sheet tray (or smaller/deeper baking dish if you prefer thicker marshmallows) with butter and then dust generously with powdered sugar.

Submerge the gelatin sheets in a large bowl of water. (If you are using the powder gelatin, dissolve the 3 packets in 1/2 cup of water in the bowl of your stand mixer.) Once the gelatin has softened, squeeze some of the excess water out. Place it in a small saucepan. (If using the powdered, just leave it in the bowl of the stand mixer, no need to melt it.) Melt the sheet gelatin over low heat, stirring once in a while, until totally melted. Turn off the heat and leave in the pan until ready to use.

In a second saucepan cook the sugar, corn syrup and 1/2 cup water, until it reads 245 degrees F on a candy thermometer. Turn off the heat. Quickly pour the melted gelatin sheets into your mixer. Turn the mixer on low-speed and carefully pour in the hot sugar syrup along the side of the bowl, being careful that it doesn't hit the whip attachment.

Once you have all the syrup in the bowl, add the salt, turn the speed up to high and let it mix for about 10 to 12 minutes. The marshmallow will be light, fluffy and cooled to nearly room temperature. Add the ginger extract and ground cardamom and mix until combined.

Pour the marshmallow into the pan and quickly smooth with an offset spatula. Allow to sit for at least 3 hours or overnight to completely set. To cut, dust the marshmallows and work surface generously with powdered sugar. Butter the blade of a knife or small cookie cutters and cut into desired shapes. Dust with more sugar to prevent from sticking. The marshmallows will hold their shape and can be stored in an airtight container for a week. You want to make sure they are well coated with powdered sugar or they will stick together.