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Black Cardamom Pods (Whole)

$3.45

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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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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. 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.

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

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.

Recipe/Product links:

Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions Fragrant braised chicken by food 52

Country of Origin:

India and Asia

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

Frequently Asked Questions

1. Where can I buy cardamom pods?

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.

2. How to grind black cardamom pods?

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.

3. Is black cardamom the same as cardamom?

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

4. How to use black cardamom?

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.

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