Black cardamom

Black cardamom (whole)

smoky, resinous, bitter

May contain traces of celery, mustard and sesame seeds.

India

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.

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

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

Indian, Asian, Chinese

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.

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.

Very suitable for slow-cooking dishes.

Sri Lanka Curry