Black Cardamom

The Black Cardamom tastes quite different from the green Cardamom and has a different aroma. It is used in making rice dishes, chana, soups etc. It is also used in preparing garam masala, the spice mix that is basic to North Indian cooking. They are also used in home remedies such as ‘kadhas’ which involve boiling a combination of herbs till the water level reduces to half.  They are added, either whole or bruised, to pilaus and other rice dishes, spiced curries and other preparation.

Black Cardamom have antibacterial and antiseptic properties. It is also good for respiratory health and stomach.  

• Has a fresh, cooling yet woody flavour suited to more rustic, spicy recipes.


• Black cardamom is not sweet like its Green cousin.


• Use in curries, casseroles and marinades.


• The Black cardamom is a stronger, more intense flavour than the Green cardamom. though they are sometimes used in place of each other, the green version is more suited to sweet breads and desserts, whilst the black suits smoky and spicy flavours better.

Directions

Black cardamoms are typically used to flavour rice. Add one or two cardamom pods to the pot when cooking the rice. Also use cardamoms to flavour curries, adding at an early stage for maximum release of flavour.

Ingredients

Black cardamom, whole.

Wheat-free • Does not naturally contain gluten • Vegetarian, Vegan • Dairy-free.

Manufacturer: TRS, India

Net weight: 50g



Cardamom Black 50g