Black Cardamom Pods (Whole) – 8g

$3.45

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205 In stock

205 in stock

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Weight
8G

Product Description

Black Cardamom Pods impart a sweet earthiness and smoky undertones to recipes they are added to. Black cardamom has a distinctly more smoky, though not bitter, aroma, than green cardamom, with a coolness some consider similar to mint. This difference between the two varieties mean that black cardamom is not generally considered a suitable substitute for green cardamom, particularly in sweet dishes. Black cardamom pods can be 4 to 6 times the size of the small pods of the green cardamom. Black cardamom is most often used whole, whereas green cardamom is commonly used in both whole and ground varieties. The Spice People carry cardamom in the form of these products: cardamom green pods whole, black whole cardamom and cardamom pods ground.

 

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Flavour Notes:

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. They are triangular in cross-section and spindle-shaped, with a thin black outer shell and a small black seed inside. The pods are used as a spice, in a similar manner to the Cardamom Green Pods Whole, but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames.

Culinary Notes:

Cardamom Black Pods Whole, also known as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom, comes from either of two species in the Zingiberaceae family. Its seedpods have a strong camphor-like flavour, with a smoky character derived from the method of drying.

Health Benefits:

Cardamom has many medicinal purposes and helps the body eliminate waste through the kidneys. It is also used to soothe digestion problems and can also be used to treat respiratory problems such as asthma.

Ingredients:

100% dried Whole Black Cardamom Pods

country of origin:

India

other names or spelling:

Amomum cardamomum, Bai Dou Kou, Black Cardamom, Cardamome, Cardamome de Malabar, Cardamome Noire, Cardamome de Sri Lanka, Cardamome Verte, Cardamomo, Cardamom Essential Oil, Cardomom, Cardomomi Fructus, Ela, Elettaria cardamomum, Green Cardamom, Huile Essentielle de Cardamome, Indian Cardamom, Lesser Cardamom

How to use

  • Black cardamom is an ingredient which is most often used in African and Indian vegetarian dishes to add a rich smoky flavour
  • Black cardamom pods can be used in soups, chowders, casseroles and marinades for a smoky flavour
  • Black cardamom is also used in garam masala, which is commonly used to flavour Indian dishes
  • To make black cardamom powder, grind the whole cardamom in a mixer to a fine powder. Pass the ground powder through a sieve to remove the outer skin
  • Bruise lightly and add whole at the beginning of cooking to bloom and remove before serving
  • Their flavour is quite pungent when their volatile oils are released, so only add 2-3 at a time
  • To gain maximum flavour from the pods, it is advised to open them slightly. To do this, firmly press down on each cardamom pod with the flat side of a sturdy chef’s knife.

The Spice People FAQs

You can easily find our Cardamom Black Pods Whole in the spices section at your nearest grocery store or simply order it online from our website.

Roast the black cardamom pods at medium heat for 2 minutes. Then use a mortar and pestle to crack open its skin. You can crush the seeds with it or separately in the grinder as per your requirement.

Greem Cardamom is a popular Scandinavian ingredient that gives a subtle flavour to sweet and savoury dishes. Black cardamom has a stronger flavour and gives a strong smoky and menthol flavour to sweet dishes only.

You can add black cardamom in soups, casseroles, spicy rubs and garam masala as a whole pod. Add it to rice, sauces, curry or snacks for a smoky touch after removing the skin and grinding it.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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