Black Cardamom

Product Description

Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually it is just not well suited for the sweet/hot dishes which typically use cardamom outside the plant's native range. Black cardamom, by contrast, is better for hearty meat stews and similar dishes. Although the flavor differs from the smaller green cardamom, black cardamom is sometimes used by large-scale commercial bakers because of its cheapness.

FAQ 

1. How long does black cardamom last?

Ans - When stored correctly, most commercially purchased cardamom in whole, seed, or dried form can last for up to three or four years in the cupboard, but it will start to lose its potency during this time.

2. What is different about black cardamom?

Ans - Flavor: Eucalyptus-like sweetness of green cardamom makes it a more popular spice for savoury and sweet foods, particularly desserts. As an alternative, black cardamom is more frequently used in savoury foods since it has a smokey flavour and menthol undertones (like stews and curries). 

3. What is another name for black cardamom?

Ans - A perennial herbaceous plant in the Zingiberaceae family, Amomum subulatum is also referred to as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom. 

4. What are the uses of black cardamom?

Ans - For a smoky flavour, black cardamom pods can be added to soups, chowders, casseroles, and marinades. It also goes nicely in rice puddings, cakes, ginger fig chutney, payasam etc. Garam masala, which is frequently used to flavour Indian curries, snacks, and rice preparations, also uses black cardamom.