Black Cardamom
About Black Cardamom
Completely different from green cardamom - larger, dark brown, with a smoky, camphor-like flavor from drying over open flames. It is used in savory dishes, never desserts. It is essential in Indian biryani and garam masala. It has a strong, menthol-like aroma. The pods are 2-3x larger than green cardamom. It grows in the eastern Himalayas. India and Nepal are the primary producers. It contains 1,8-cineole, an antimicrobial compound. It is much cheaper than green cardamom. It is also used in traditional Chinese medicine. The smokiness pairs well with grilled and braised meats.
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