Cardamom, Black (Coarse Cut)

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The smell is like fist made of camphor socking you in the nose. Afterwards, a dull ache of pine and moldy earth remains. In fact, if you get a strong whiff of it you’d wonder why anyone would ever ingest such a thing, unlike green cardamom, which possesses a soothing spice, warm eucalyptus flavor, and fruity freshness. However, this sharp pungency mellows out and becomes rather addicting when combined with other spices or seared in a bit of oil or fat.

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Black cardamom is warmer than green cardamom. In fact, you might call the flavor downright abrasive at times. This rugged quality is what makes it so delightful in rubs and spice blends such as garam masala or when added to rustic Indian goat stews packed with ginger, black pepper, and chiles. It also is used in pickling and charcuterie, and it has a fondness for buttery pound cakes and chocolate desserts.

Black cardamom is grown throughout Guatemala, Vietnam, and India. At first it was seen as a poor substitute for green cardamom, but recently (in the last two to three thousand years, which is recent for spices) it has become valued for its own flavor. Ground cardamom is extremely strong and should be used judiciously in cooking. Unlike many ground spices, ground cardamom has a much longer shelf life.

Additional Info

Country of OriginIndia
QualitiesAll Natural, Gluten-Free, Kosher Parve, Non-GMO
Shelf Life2 Years
Handling / StorageTo be stored in a cool, dry place.
CuisineAsian, Indian, Indonesian, North African, Scandinavian
Product StyleCoarse Cut
Taste & AromaPungent, Sweet
Recommended ApplicationsA versatile spice, Black Cardamom can be found in curries, in Indian Spiced Tea, or used as a flavoring agent in Scandinavian sweet dishes, such as pastries or coffee cakes.
Basic PreparationReady to use as is, no preparation needed.


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