Black Cardamom Whole Dried Spice ~ Amomum Subulatum

Origin:India

The Black cardamom ( Amomum subulatum ), also known as "big cardamom" or badi elaichi , is a spice with a strong smoky aroma and flavor reminiscent of camphor and mint. Unlike green cardamom, its pods are dried over an open fire, which gives it its characteristic earthy and "dark" character.

Culinary Uses

Black cardamom is used almost exclusively in savory dishes due to its intensity. 

Slow-cooked foods: It is ideal for soups, cooked meats (beef, lamb) and lentils, as its flavor is released slowly and gives depth.

Rice & Pilaf: It is a key ingredient in authentic Indian biryani and various aromatic pilafs.

Spice Blends: It is a central ingredient in garam masala and dry rubs for grilled meats.

How to use: Usually the whole pod is added at the beginning of cooking in hot oil to release its aromas, and is removed before serving as its peel is hard and fibrous.

Due to its intensity, 1-2 pods are enough for a meal for 4-5 people. Excessive use can make the food have a "medicinal" or very bitter taste.

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult your doctor. Always consult a medical doctor before modifying your diet or using any new product.