Black Cardamom Pods
Black cardamom is aromatic with a hint of smokiness. Camphor can be detected in its aroma. Native to the mountainous area of the Himalayas and stretching to Southern China, it is also grown in Cameroon, Madagascar and Somalia.
Some say that black cardamom is an inferior pod when compared to fancy green, but this simply isn’t true. Black pods are spicier and more appropriate for rustic dishes. Black cardamom can be used liberally and won’t dominate a dish, in fact it enhances and intensifies the flavors of the other ingredients. Black cardamom is a key ingredient in our Marrakech Moroccan blend. To fully release the flavor of these pods, crush them slightly before using, but not enough to release the seeds themselves.
Flavor of Black Cardamom Pods
These pods are aromatic with a hint of smokiness and pair well with cinnamon, cloves, coriander, and nutmeg.
Uses of Black Cardamom Pods
Add to rustic dishes like masalas and vegetable and meat stews. Crush slightly before using whole and remove before serving.
Black Cardamom Pods Recipe
For 4-5 T of mix: Toast 1 T cardamom & coriander, 1 1/2 t cumin, charnushka, & peppercorns, 1/2 t cloves, 1" cinnamon stick, & 2 bay leaves until aromatic (2-4 mins), stirring. Grind into a fine powder & mix with 1/2 t nutmeg