Cardamom Pods
Green Cardamom Pods
Origin: Native to southern India and Sri Lanka, also grown in Vietnam, Guatemala, and Tanzania.
Flavor: Delicate citrus and floral top notes and refreshing undertone of eucalyptus.
Uses: Used in a wide variety of sweet and savoury dishes. Used in stews, curries and other rice dishes.
Black cardamom (Amomum subulatum) is a type of cardamom that differs significantly from the more common green cardamom (Elettaria cardamomum). Here are details about its origin, flavor, and uses:
Origin: Black cardamom is native to the Eastern Himalayas, particularly in regions of India, Nepal, Bhutan, and Tibet. It is commonly grown in the Indian states of Sikkim, West Bengal, and Assam, as well as in Nepal and Bhutan.
Flavour: The flavor profile of black cardamom is quite distinct from green cardamom:
- Smoky: Due to the traditional drying process over open flames, black cardamom has a pronounced smoky aroma and taste.
- Earthy: It has a robust and earthy flavor, often described as resinous or camphor-like.
- Less Sweet: Unlike green cardamom, which is sweet and floral, black cardamom is more savory and bold.
Uses: Black cardamom is used in various culinary applications, particularly in savory dishes:
- Indian Cuisine: It is a key ingredient in many Indian dishes, including curries, stews, and biryanis. It is often used in garam masala and other spice blends.
- Chinese Cuisine: In Chinese cooking, black cardamom is used in braised dishes and slow-cooked meats.
- Marinades and Rubs: The pods can be used whole in marinades and rubs for meats, adding a smoky and earthy depth of flavor.
- Rice Dishes: It imparts a unique flavor to rice dishes, such as pulaos and biryanis.
- Broths and Stocks: Black cardamom is sometimes added to broths and stocks to infuse them with a smoky, savory note.
While black cardamom is less common in Western cuisines, it is a staple in many Asian culinary traditions and is valued for its distinctive and bold flavor profile
