What is Black Cardamom and how to use it in everyday cooking and baking
When it comes to spices, there are few as intriguing as Black Cardamom. Despite its name, black cardamom doesn't quite resemble its green counterpart in appearance or taste. Let's take a closer look at what makes black cardamom special and how you can use it to spice up your cooking.
Origin
Black cardamom, scientifically known asAmomum subulatumis an herbaceous plant in the Zingiberaceae / ginger family. It is native to South Asia, primarily grown in North-eastern India and Nepal. The fruits of the plant / pods are harvested between Aug - Nov and smoked in traditional ovens called Bhattis which gives them a smoky flavor.
Flavor Profile
Contrary to its name, black cardamom pods are not black; instead, they are a deep purple color, and have a tough outer skin. Inside the pods are small, dark seeds full of flavor. Black Cardamom is a warming spice that is smoky and yet floral at the same time. This distinct fragrance adds depth to savory dishes and an interesting complexity to desserts.
How to Use
In Rice & Lentil Dishes
Toss a cracked pod into pilafs, biryani, or lentils while cooking. It infuses the dish with warmth and a subtle earthy backbone.
Soups, Stews & Broths
Crack a pod into simmering soups, stews, or slow-cooked curries to add deep, smoky complexity — especially great with meat or beans.
Baking & Desserts
Use ground black cardamom in desserts for a bit of intrigue. Add it to your fav chocolate chip cookie, banana bread, or fruit crumble and custards
Drinks & Tea
Steep a pod in hot water for a calming tea or use in chai blends. Finish lattes with a dusting of ground black cardamom for an aromatic lift
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