This variant is currently sold out.
In the past, black cardamom was unfairly treated as inferior to the green variety, an "ugly duckling" with its rough, winged surface. It is larger, smoker and more savoury than its green cousin. In recent years, it has grown in popularity to other regions from its traditional roots in the Sikkim state of India. Typical uses include Indian garam masala and tandoori spice blends, Vietnamese pho broth, Chinese slow-cooked braised meats, and pilafs in Indian and Nepalese cuisine.
When using black cardamom consider crushing it slightly and adding early in the cooking process, most of the smoky flavour is in the husk. Or grind the seeds for a more intense taste.
The pods protect the inner seeds from light and air. Once removed, the seeds quickly lose flavour so it is preferable to purchase whole and only use what you need for a recipe.
Glass Jar: 120 ml, contains 1/2 cup.
Ingredients: Black cardamom
Storage: Store in a cool, dry and dark place away from heat.
Allergen: May contain mustard, sesame seeds and/or other common allergens.