black cardamon

origin: Pakistan

Not to be confused with the sweeter-scented green cardamon, black or sometimes called brown cardamon is strong and smoky with 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: , malay beef rendang, thai massaman beef curry, sindhi biryani,

Spice Notes

Origin: Eastern Himalayas

Larger and less refined in taste than its green cousin, Black Cardamon has a woody, smoky flavour (coming from the drying process) that is quite pungent and camphor like. It is predominately used in Indian cooking, but can be found in Chinese (particularly Sichuan cooking), and Vietnamese  cuisines.

Often called ‘Bastard’ cardamon, Black Cardamon it is not looked upon as affectionately as green cardamon, it is not as delicate in flavour and Black and Green cardamon are generally not interchangeable but sometimes used in tandem with each other(such as in ras el hanout or garam masala).

The flavour of black cardamon is quite distinctive, so use sparingly. The pods can either be used whole, and added to the oil and fried at the beginning of a curry or rice dish, (take pods out before serving), or the seeds can be ground and added as part of a masala at either end of the cooking process. Seeds will quickly lose their flavour when ground, so just grind as needed.

Medicinal Properties:
In contrast to the green variety, black cardamon is considered a warming spice, a remedy to Cold and damp from the digestive system.


Uses:

• Add a couple pods to the cooking water of rice (no more, as quite strong) for a rich, smoky flavour.

• A simple Pilau - you could also fry the pods in a little butter before coating the rice, then adding the water.

• Add to the braising liquid for vegetables, meat or fish to add a savoury and spicy depth of flavour.

• Channa masala – whole and ground

• A key ingredient in Garam Masala

• Key ingredient in tikka masala and butter chicken

• Tandoor dishes

• Biryani

• Ras el hanout and garam masala