Black Cardamom is a distant relative of green cardamom and shares some of the same flavor notes, such as the cool mint element. The difference is that because Black Cardamom is dried over an open fire, it also has a powerful smoky taste.
Along with the smokiness, Black Cardamom also has notes of resin and camphor, and greater overall intensity. Although the flavors are similar, they can have very different culinary uses.
Black Cardamom is best suited to slow cooked dishes. Slow cooking gives it the time, heat, and moisture it needs to release it’s flavorful oils. Because the flavor is strong, it pairs well with other strong flavors, like hot chili peppers.
Black Cardamom can be used either whole or by grinding the pods. It is most commonly used in Indian and Chinese cooking, and is a major component of garam masala. With that said, it also works well in many other cuisines and in other blends, especially barbecue dry rubs.
Black Cardamom is known by many names, including greater cardamom, Bengal cardamom, hill cardamom, Indian cardamom, Nepal cardamom, winged cardamom, and brown cardamom
5 out of 5
Black Cardamom
Don’t confuse black cardamom with regular cardamom. Black cardamom pods are much bigger and they have a much “cooler” and smokier flavor. Really good stuff, worth trying.
27 6
27 out of 33 people found this helpful5 out of 5
black cardamom
Very good in certain Indian dishes. Fast shipping with no problems.
38 6
38 out of 44 people found this helpful5 out of 5
A++
Black Cardamom truly is the bacon of spices. I bought this after reading about it on Serious Eats. Great, complex flavor that puts regular cardamom to shame. I love the smell as well, which was a mixture of cardamom and something almost medicinal? Very different than I imagined!
As for everything else, it shipped fast and arrived in good condition. Will be ordering more stuff from this website for sure.
38 26
38 out of 64 people found this helpful