Description
- Black Cardamom has a strong, smoky flavour. It is dried over open fire for a long time which gives it a very strong, pungent woody aroma that distinguishes it from other spices.
- Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi that is used in many of the cuisine's signature dishes.
- It is in the form of seed pods, which are dark brown to black in colour and take on a smoky flavour due to the way they are dried.
- Black cardamom may help in various digestive disorders and also helps in fighting stomach ulcers.
- Black cardamom pods can be used in soups, chowders, casseroles and marinades for a smoky flavor. It also goes well in rice puddings, cakes, ginger fig chutney, payasam etc. Black cardamom is also used in preparing garam masala, which is commonly used to flavour Indian curries, snacks and rice preparations too.
Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi that is used in many of the cuisine's signature dishes. It is in the form of seed pods, which are dark brown to black in colour and take on a smoky flavour due to the way they are dried. Cardamom is used for its bold and assertive taste.
Black cardamom holds an important place in Indian cuisine. Its rich flavours and aromatic essence elevates the dish, and it forms a core ingredient in many signature recipes. Also known as moti elaichi, it offers several benefits as an ingredient in cooking and for a skin and hair care regime.
Storage: As with most spices, black cardamom should be stored in a well-sealed container away from light and heat.