Black Cardamom Pods
The smell of yellowed recipe books falling apart from too much use and ancient stains.
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. Whole cardamom is 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.
|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 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||3 years|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|
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