Cardamom black whole

also: cardamom, brown Ceylon cardamom

Description:
Black cardamom tastes more bitter than its green relative and has different culinary uses. It has a very distinctive tangy-smoky aroma and is an essential ingredient in the traditional Indian spice blend Garam Masala. The smoky aroma is due to the drying process of the capsules over an open fire. Black cardamom goes well with hearty vegetable and meat stews and is sometimes used in pickles. Black cardamom plays a role in Indian, Central Chinese and Vietnamese cuisines.

Usage:
You can use black cardamom as a whole capsule or open the same beforehand and crush the seeds inside with a mortar. The crushed seeds dissolve in liquid and then do not need to be removed from the dish. Please use sparingly as the flavor is really intense. However, longer cooking times will soften the smoke flavor somewhat.

Known dishes:
Garam Masala (spice blend), Pho.

Aroma/Flavor:
Tart-smoky, earthy

Harmonizes with:
Ajwain, cloves, cinnamon, pepper, cumin, nutmeg, star anise, Szechuan pepper.

Origin:
India