Black Cardamom

Black cardamom is quite a far cry from green cardamom. Its flavor is much more subtle, slightly smoky. It acts as a flavor enhancer and is not overwhelming. To use it, you have to break its crumbly pods and collect the small black seeds. It brings authenticity to Indian and Asian dishes, but it will give character to your vegetables, stews, broths and meat or fish marinades. Do not hesitate to crush the small seeds (without the pods) with a mortar or to powder them. You can incorporate them in the middle of cooking. It is also interesting in baking when it is ground. It will perfume your chocolate and fruit preparations: cake, cakes, mousses ...