Cardamom, Black

Botanical Name: Amomum subulatum

Flavor: Warm, Smoky, Earthy, Camphor, Menthol, slightly minty

Origin: India

Use With: Beef, Chicken, Pork, Lamb, Fish, Seafood, Vegetables, Legumes, and Rice

Description: Also known as Brown Cardamom, Indian Cardamom, Nepal Cardamom, Bengal Cardamom, Hill Cardamom, Badi Elaichi, and Kali Elaichi, this highly aromatic spice is dried over open flames giving it an intense smoky and earthy flavor and aroma. Though related to the more renowned Green Cardamom to which they share some of the same flavor notes, they are not interchangeable due to their extremely different taste profiles. Where Green Cardamom is found in both sweet and savory dishes from cuisines around the world, Black Cardamom is most commonly found in Indian, Pakistani, Nepalese, and Middle Eastern cuisines where it adds its strong smoky, warm, menthol kick to slow cooked, savory, hearty dishes and is a major component in many versions of the warming spice blend Garam Masala.

Suggested Uses:

Use whole, crushed, or ground to make traditional Indian and Pakistani Dals (lentil stews), Kormas, Biryani, Chole, Saag, Chana Masala, Mutter Paneer, and many, many, more...

• Add to curries, marinades, sauces, dry rubs, soups, stews, braises, and gravies
• Add a bit to your BBQ rub or sauce
• Drop a pod in with your pot roast
• Add a pinch to clam chowder, chili, or chicken soup
• Sprinkle a tiny bit over roasted vegetables (especially good on cauliflower and potatoes)
• Mix a bit of ground Black Cardamom with ginger, cumin, red chiles, and lime juice for a simple but flavorful and aromatic glaze for chicken or fish
• Soak the whole pods in water over night and add on the hot coals of your grill or smoker for a unique smoking agent for meats, fish, and vegetables