Very different from the green cardamom of which it is the cousin, the black cardamom (or brown cardamom) is a pillar of the Indian and Chinese cuisine. Native to Arabia and Syria, it also grows in Asia, particularly in Nepal. It differs from green cardamom in its use. The black cardamom is mainly used in savory food, unlike the green cardamom which is very present in pastry. Black cardamom has a deeper flavor, suitable for spicy and rustic dishes. It is more acidic and less sweet than green cardamom, and gives off a slight woody and smoky scent.

Very present in Indian specialties, such as tikka masala, Korma chicken, Kerala curry fish or dhals, it is also used in Western cuisine where it is used to enhance red or white meat in sauces. It also subtly flavors water used to cook rice, noodles or potatoes. Moreover, it goes very well with vegetables such as cabbage, butternut squash, zucchini, spinach ... Although it is used less often in desserts than its botanical cousin green cardamom, black cardamom subtly highlights any preparation with dark or milk chocolate.

Ingredients: Black cardamom
Weight : 20 g
Origin : Nepal