Black cardamom is a spice that comes from the seeds of the black cardamom plant, a member of the ginger family:
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Appearance
The black cardamom plant is a tall, evergreen perennial with glossy leaves and reddish-brown rhizomes. The pods that contain the seeds are about an inch long, with a thick, dry, wrinkled exterior.
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Flavor
Black cardamom has a strong, smoky, camphor-like flavor with notes of citrus and eucalyptus.
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Uses
Black cardamom pairs well with both sweet and savory dishes. Some say it has a campfire flavor and works well in grilled dishes.
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Other names
Black cardamom is also known as Nepal cardamom, big cardamom, Indian cardamom, greater cardamom, Bengal cardamom, hill cardamom, winged cardamom, or brown cardamom. In Indian cooking, it’s sometimes called badi elaichi, moti elaichi, or kali elaichi.
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Production
India produces over half of the world’s black cardamom, with Eastern Nepal and Bhutan also being major producers.
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