Profile: The scent of old, yellowed recipe books with stains.
Green cardamom pods are smoother. The flavor can be harsh at times. In rubs and spice combinations like garam masala, or in rustic Indian goat stews with ginger, black pepper, and chiles. Cardamom is a fan of buttery pound cakes and chocolate sweets.
Guatemala, Vietnam, and India grow black cardamom. Initially regarded as a poor alternative for green cardamom, it has recently (in spice terms) come to be prized for its unique flavor.
|Cuisine:||Asian, Indian, Indonesian, North African, Scandinavian.|
|Shelf Life:||3 Years.|
|Basic Prep:||Remove the seeds from the Cardamom Pods and crush them before using. Put crushed pods and seeds in a cheesecloth bag for tea infusions.|
|Ways To Use:||Use whole Black Cardamom in salads, green curries, rice, lentils, or as a dry rub for braised meats.|
|Taste & Aroma:||Citrus, Pungent, Smoky, Warm & Earthy.|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|