black cardamom

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black cardamom

Amomum Subulatum
Net volumes and weights: 50ml / 19g / 0.67oz
Origin: India

This cardamom is not a colored variant of green cardamom, it is another plant that produces capsules containing seeds; it is a spice in its own right.

It is sometimes called brown cardamom, large cardamom or Nepal cardamom.

Native to Arabia and Syria or Nepal, as it grows wild in the foothills of the Himalayas.

The capsules are mostly dried using a wood fire, which enhances its smoky smell. It is widely used in Indian cuisines.

Usage tips

You will use the seeds contained in the capsules, to be ground before use.

The smell is strongly camphoric, slightly smoky, woody and slightly resinous. You will of course use it for Indian dishes, but also in your stews, with meat and game, it will bring an original touch to your terrines or pâtés. You can try an original experiment by adding a few capsules to the cooking water for pasta, rice or potatoes. It goes very well with root vegetables, cabbage, spinach and eggplant. It will amaze when used with chocolate-based desserts.


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