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.
Cardamom is a spice that comes from the seeds of a various plants in the ginger family. It is native to Southern India and also grown in Guatemala, which is the largest producer and exporter of this spice in the world. It has a strong aroma similar to cloves. The taste is also strong, some say it tastes like a combination of ginger and cinnamon. Others say it has a more unique, minty taste with hints of lemon. Green cardamom is one of the most expensive spices by weight. However, since it has such a strong flavor a little goes a long way. This spice is used in Indian and Middle Eastern cuisine.