Cardamom Black, Ground

Ground Black Cardamom has a unique drying process over open flames, which gives it a smoky, earthy flavour. The husk of the pod is cracked open to reveal delicate seeds that are ground to form a concentrated, fine powder.

Sometimes known as “brown cardamom” or even “hill cardamom”, Black cardamom is native to the eastern Himalayas and is widely cultivated in countries such as Nepal, Bhutan, India, and parts of China.

Ground black cardamom is popular across many Asian countries, particularly India, China and SouthEast Asia. It is often used in savoury dishes such as stews, curries, and rice-based dishes and is particularly popular for grilling and barbecuing. Its smoky flavour complements the charred and grilled aspects of the dishes.

Whereas its cousin green cardamom can be used within baking, black cardamom is used solely within savoury dishes due to its rich pine notes. The distinctive taste works perfectly within rich curries and other rice dishes.

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