Black cardamom pods are rougher 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.
|Basic Preparation||Prior to adding to any recipe, remove seeds from the Cardamom Pods and grind the seeds. For tea infusions, simply place crushed pods and seeds in a cheesecloth bag.|
|Recommended Applications||Use this Whole Black Cardamom mixed with bitter greens, green curry for chicken, lentils, rice or grind up for a dry rub for braised meats.|
|Taste & Aroma||Citrus, Pungent, Smoky, Warm & Earthy|
|Cuisine||Asian, Indian, Indonesian, North African, Scandinavian|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||2 Years|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||India|
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