Description
- 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 color and take on a smokey flavor due to the way they are dried
- cardamom is used to treat digestive issues as well as the symptoms of a cold. Studies have shown cardamom to have anti-inflammatory properties
- Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals, and pilafs.
- The black cardamom pods are mostly used whole and almost always fried in a little oil to cause it to fully release its flavors and aroma
- This spice also has notes of resin and camphor, as well as menthol, a slightly minty aroma that provides balance to an otherwise funky flavor.
There are two main types of cardamom: black and green. Green cardamom pods come from the Elettaria cardamomum plant and are harvested before they mature, while black pods are picked much later and then dried over a fire. In recipes, black cardamom should not be used if a recipe calls for green cardamom as the two pods have extremely different taste profiles. (Green can be used in place of black, but the signature smokiness will be absent.) Whereas green cardamom contributes a subtle, delicate taste to dishes, black cardamom packs a punch. Unlike green cardamom, which is a popular Scandanavian ingredient, the black variety of this spice is rarely used in sweet dishes due to its strong smokey and menthol flavors.