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.
|Basic Preparation||Ready to use as is, no preparation needed.|
|Recommended Applications||A 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.|
|Taste & Aroma||Pungent, Sweet|
|Product Style||Coarse Cut|
|Cuisine||Asian, Indian, Indonesian, North African, Scandinavian|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||2 Years|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||India|
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