Summary

Black cardamom, known botanically as Amomum sublatum, is a robust spice that should not be mistaken as a substitute for its cousin, green cardamom. Each coarse brown pod houses about 40 seeds, bursting with unique flavors of earth and smoke, layered with mild camphor notes. Unlike the more versatile green variant, black cardamom is a powerhouse in hearty dishes, adding depth to soups, stews, and even as an exotic smoking agent when soaked and used over hot coals.

History

Black cardamom's history is rooted in Northern India and neighboring regions. Historically, it was not just a flavor enhancer but also a vital ingredient in traditional medicine. The spice's robust, smoky flavor profile is a result of traditional drying processes, where the pods are dried over open flames, imparting the distinct smoky character. This method contrasts sharply with the air-dried approach used for green cardamom, highlighting the unique cultural adaptations in spice processing across different regions. Black cardamom's use diverges significantly. In Indian cuisine, it is a cornerstone in the preparation of garam masala and other spice blends, contributing to the hearty flavors of biryanis and meat curries. Conversely, in some East Asian cuisines, it is used more sparingly, often in medicinal recipes and specific regional dishes that call for its intense aroma and flavor.

Why We Love It

Black cardamom has a fearless flavor profile that stands up boldly in robust dishes. Its smoky, earthy notes bring a new dimension to our stews and soups, making them unforgettably rich and hearty. When we're feeling adventurous, we throw soaked pods over hot coals to infuse a smoky essence into our grilled foods, transforming ordinary barbecue into an extraordinary feast.

The More You Know

Did you know that black cardamom is sometimes called 'hill cardamom' due to its cultivation in hilly areas of Eastern Nepal and Northern India? This spice not only adds depth to your dishes but also carries a piece of its native mountains with it.