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 seed pods have a strong camphor-like flavour, with a smoky character derived from the method of drying. 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.
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.
How to use:
- Black cardamom is an ingredient which is most often used in African and Indian vegetarian dishes to add a rich smokey 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.
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Fragrant braised chicken by food 52