Black cardamom

€5.89 *
Content: 30 Gramm (€19.63 * / 100 Gramm)

Prices incl. VAT plus shipping costs

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Delivery time appr. 1-3 workdays

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  • TAS231010
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  • Ingredients

    Black cardamom (whole)

  • Taste

    smoky, resinous, bitter

  • Allergens

    May contain traces of celery, mustard and sesame seeds.

  • Origin

    India

  • Good to know

    Black cardamom is dried over an open fire for 24-72 hours after harvesting, which also gives the seed shell its smoky aroma. Unfortunately, it is often referred to as "bastard cardamom" or a false cardamom, as it was used by some companies in the 1970s instead of the slightly more expensive green cardamom. However, this term is more than unfair, since it belongs to the same spice family as its green counterpart, but actually represents a completely different spice. When the seed capsule is opened, a whole new world opens up. The seeds stick together a little and it can happen that each seed tastes a little different – one rather smoky, the next rather eucalyptus-like.

  • Not in the house? Can be replaced by:

    This item is delivered in a small spice can with aroma lid.

    IMG_5069

  • Fits well

    beef, game, lamb, fish (e.g. halibut, salmon), seafood, legumes

  • National cuisine

    Indian, Asian, Chinese

  • Usage

    It is best to use only the seeds, otherwise the smoke aroma is very intense (seeds from 3 capsules to approx. 1 kg of meat). To release the seeds from the capsules, simply squeeze the capsules with the flat side of a kitchen knife and take out the seeds. But if you like a smoky aroma, you can of course only squeeze the capsules and add them completely. Traditionally, the black cardamom is mainly used for Asian and Indian simmering dishes.

  • Full taste development

    Roast capsules or seeds to get a nutty aroma. Lightly crush the capsules before use (with the flat side of the knife or a rolling pin) or grind the seeds and add to the food at the beginning of the cooking process.

  • Tipp

    Very suitable for slow-cooking dishes.

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