Compared to green cardamom, black cardamom pods are more coarse. The flavour can occasionally even be described as harsh. This hardiness is what makes it so delicious in rubs and spice mixtures like garam masala or when added to smoky Indian goat stews flavoured with chilies, ginger, and black pepper. A fan of buttery pound cakes and chocolate pastries, whole cardamom is also used in pickling and charcuterie.
Benefits of Black Cardamom
- Help stimulate gastric
- Lower Blood Pressure
- Help with Digestive Problems
- Treat Bad Breath
- Lower Sugar Levels
Cuisine:
Black cardamom pods can be used in soups, chowders, casseroles and marinades for a smoky flavor
Origin: Black cardamom is grown throughout Guatemala, Vietnam, and India.
Other Name: Badi Elaichi, Kali Elaichi, Moti Elaichi in Hindi, Schwarzer Kardamom in German, Cardamomo negro in Spanish and Cardamome noire in French
Ingredient Type: Vegetarian
Taste and Aroma:
Black cardamom is dried over an open fire creating a distinct smoky aroma and flavor.
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