Cardamom Black, Whole Pods

Black Cardamom pods are dried over open flames and therefore have an intense smoky and earthy flavour with notes of pine. The pods play a vital role in Indian and Nepalese cuisine as well as boasting useful health benefits. For instance, according to Chinese medicine, black cardamom can be used to subside stomach pain.

While relatively easy to grow, black cardamom is considered more challenging to harvest than green cardamom. The pods are larger and have a tougher outer layer, and they also take longer to dry. It’s believed to have many health benefits, including relieving digestive problems, reducing inflammation, and improving respiratory health. A rich source of antioxidants and vitamins, including vitamin C, black cardamom is also a good source of minerals, such as calcium and iron.

The flavour of black cardamom can be overpowering, so it is often used in small quantities. It is also usually added to dishes early in the cooking process, as it takes longer to release its flavour than green cardamom. You may find it used in combination with other spices, such as cinnamon, clove and cumin, creating complex, flavourful spice blends.

The matte brown pods have a wrinkled, ridged texture and are physically different to their cousin green cardamom. Black cardamom also differs in taste and imparts a unique smoky flavour within dishes. Try using in curries, rice dishes and to enhance pickles.

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