BLACK CARDAMOM - eco

Black cardamom is a plant grown mainly in Southeast Asia, where it is widely used in cooking thanks to its sweet and fragrant flavor which enhances both sweet and savory dishes. The fruit of this plant is much larger than that of the green cardamom and contains the small seeds that interest us, very tasty once dried and ground.   Himalayan spice, black cardamom reveals menthol and camphor flavors and goes wonderfully with fish, compote, cocktails, oriental preparations... Black cardamom, also called brown cardamom, is a spice widely used in Indian and Chinese cuisine. . 

It is a cousin of green cardamom, but the two spices are very different. 

Besides the difference in color, black cardamom is much larger, rough in appearance, and has a stronger scent, with smoky and peppery notes, often described as reminiscent of camphor. 

Unlike green cardamom, it is rarely used in sweet preparations.   Black cardamom is generally used whole. 

In Indian cooking, it is added at the start of cooking by browning it with other whole spices in a fat to flavor it. 

In Chinese cuisine, it is generally used in stews.