black cardamon

origin: Pakistan

A pungent smoky, very savoury flavour, black cardamons (or cardamoms!) are used to flavour rice, particularly biryani. Not to be confused with the sweeter-scented green cardamon, black or sometimes called brown cardamon is strong and has a camphor-like flavour, the two types of pods are nor interchangeable but sometimes used in tandem with each other in mixes such as garam masala or ras el hanout.

uses: Add to rice for a rich, smoky flavour. Add to the braising liquid for vegetables, meat or fish to add a savoury and spicy depth of flavour.

recipe kits: aloo gosht