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Duals Natural
Black Cardamom
Black Cardamom
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$39.00 USD
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🔥 Smoky & Bold
India Origin
Whole Pods
Black Cardamom | Smoky Pods for Garam Masala & Slow-Cooked Dishes
The smoky, savory sibling. Black cardamom brings deep, campfire-like aromatics that green cardamom can't match. These large, wrinkled pods are dried over open flames, creating a robust, almost bacon-like smokiness perfect for hearty stews, braises, and authentic garam masala.
Essential for authentic garam masala, biryani & slow-cooked meats
• Brooklyn • Manhattan • East Village •
🔥
Smoky Flavor
🍖
Meat Dishes
🥘
Slow Cooking
🌿
Garam Masala
👨🍳
Flavor Profile
Amomum subulatum
- Deep, smoky, and campfire-like
- Woody and resinous notes
- Slightly menthol undertones
- Bold, almost savory character
- Long-lasting warming finish
⚠️
Important: Savory Only
- NOT a substitute for green cardamom
- Never use in desserts or sweets
- Strictly for savory cooking
- Remove pods before serving
- 1-2 pods per dish is plenty
How to Use Black Cardamom
- Garam masala: Essential ingredient—toast and grind with other whole spices
- Biryani: Add 2-3 pods to the rice layer for aromatic depth
- Braised meats: Toss into lamb, goat, or beef stews for smoky warmth
- Dal: Add to lentil dishes during the tempering stage
- Vietnamese pho: Char pods before adding to broth for authentic flavor
- Chinese cooking: Use in braised pork belly and red-cooked dishes
OriginIndia / Nepal
SpeciesAmomum subulatum
FormWhole Dried Pods
CharacterSmoky, Woody, Bold
Best ForSavory Dishes Only
Classic Applications
- Indian: Garam masala, biryani, korma, nihari, rogan josh
- Vietnamese: Pho broth, bo kho (beef stew)
- Chinese: Red-braised pork, five-spice powder variants
- Spice partners: Cinnamon, cloves, cumin, bay leaves, black pepper
Pro tip: Lightly crack pods before adding to dishes to release the aromatic seeds. For pho and broths, char the pods directly over a flame until slightly blackened—this intensifies the smoky flavor authentically.
Black vs. Green Cardamom
These are completely different spices with different uses. Green is floral, citrusy, and works in sweet and savory. Black is smoky, robust, and strictly savory. Never substitute one for the other—they'll ruin your dish in opposite ways.
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