Black Cardamon

origin: Pakistan

Not to be confused with the sweeter-scented green cardamon, black (sometimes called brown cardamon) is strong and smoky with a camphor-like flavour. The two types of pods are not interchangeable but sometimes used in tandem 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.

In stock
From: £0.69

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