Black cardamom, also known as "brown cardamom" or "greater cardamom," is a type of cardamom that is commonly used in savory dishes in many countries, especially in the Indian subcontinent and some Middle Eastern countries. It has a stronger, smokier flavor compared to the green cardamom and is generally used in savory dishes.
One of the most popular uses of black cardamom is in Indian cuisine. It's often used in traditional dishes such as biryani, a rice dish with meat or vegetables, and garam masala, a spice blend used in many Indian dishes. It's also commonly used in meat and lentil dishes, such as curries and stews, to add depth of flavor. The smoky and slightly medicinal notes it brings to a dish also makes it a good spice for long-cooking dishes such as lentils and beans.
Another popular use is in some traditional Middle Eastern and Central Asian dishes, particularly in meat stews and biryanis. It's also used to make tea and coffee blends in some places. In addition to its culinary uses, black cardamom also has some traditional medicinal uses. It's known to help soothe sore throats and colds, and is used to freshen breath.
When using black cardamom, it is often used in a ground form, but whole pods can be used as well. Just make sure to remove the pods before serving as they are not meant to be eaten. It's important to note that a little bit goes a long way, as the flavor is quite strong, and it's easy to overpower a dish with too much of it.
NET WT 1 oz. (28g)
Ingredients: Whole Black Cardamom Pods