Black Cardamom

Very different from green cardamom, of which it is the cousin, black cardamom (or brown cardamom) is a mainstay of Indian and Chinese cuisine. Originally from Arabia and Syria, it also grows in Asia, and especially in Nepal. It differs from green in its use. Black cardamom is mainly used in savory, unlike green cardamom which is very present in baking. Black cardamom releases deeper flavors, suitable for spicy and rustic dishes. It is more acidic and less sweet than green, and gives off a slightly woody and smoky scent reminiscent of camphor. In the kitchen, black cardamom is used whole in infusion or ground, but in both cases it is recommended to open the capsules only when cooking in order to preserve all the flavors and prevent them from spoiling. fan. Very present in Indian specialties, such as tikka masala, chicken Korma, Kerala curry fish or dhals, it is also used in Western cuisine where it can be used to enhance red or white meats in sauce, as well as game. It also subtly flavors rice, noodle or potato cooking water. Moreover, it also goes very well with vegetables such as cabbage, butternut squash, zucchini, spinach...Although it is used less often as a sweetener than its botanical cousin green cardamom, black cardamom underlines subtly any preparation based on dark or milk chocolate. Origin: Nepal