In India, black cardamom is preferred for spicy dishes, wherein it is used liberally. The pods are used as a spice in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames. It is widely used in cooking for its unique taste and powerful flavor. Black Cardamom is also known as “Kali Elaichi” in Hindi. It is 4 to 6 times the size of the common small cardamom. There are many distinct species of black cardamom, ranging in pod size from 2 cm to more than 5 cm, with different tastes. Its flavour, aroma and other qualities are quite different from small cardamom. Especially, it has a distinctly more astringent aroma, though not bitter, with coolness similar to mint.
Culinary Uses
- It has a nice flavor and aroma that stimulate the taste buds when used in rice and savory lentil(daal) preparations.
- Black cardamom pods can be used in soups, chowders, casseroles and marinades for a smoky flavor.
- It also goes well in rice puddings, cakes, ginger fig chutney, payasam etc.
- Black cardamom is also used in preparing garam masala, which is commonly used to flavour Indian curries, snacks and rice preparations too.
- It also works well in herbal infusions and health tonics.
How to Store
- Store it in an airtight jar in a cool and dry place, in order to retain the aroma.
- It will stay good for a year in dry conditions.
Health Benefits
- It is used to soothe digestion problems.
- May also be used to treat respiratory problems such as asthma or respiratory spasms.
- Cardamom has anti-inflammatory properties, reducing muscle spasms.
Reviews
There are no reviews yet.