When it comes to spices, there are few as intriguing as Black Cardamom. Despite its name, black cardamom doesn't quite resemble its green counterpart in appearance or taste. Let's take a closer look at what makes black cardamom special and how you can use it to spice up your cooking.
Origin
Black cardamom, scientifically known as Amomum subulatum is an herbaceous plant in the Zingiberaceae / ginger family. It is native to South Asia, primarily grown in North-eastern India and Nepal. The fruits of the plant / pods are harvested between Aug - Nov and smoked in traditional ovens called Bhattis which gives them a smoky flavor.
Flavor Profile
Contrary to its name, black cardamom pods are not black; instead, they are a deep purple color, and have a tough outer skin. Inside the pods are small, dark seeds full of flavor. Black Cardamom is a warming spice that is smoky and yet floral at the same time. This distinct fragrance adds depth to savory dishes and an interesting complexity to desserts.
How to use
Black cardamom can be used in a few different ways. You can use it whole but cracked open with a mortar and pestle or the back of a knife to reveal the seeds inside to impart a subtle flavor. You can also grind up the seeds to make a powder for more intense flavor.
Here’s how you can easily use Black Cardamom in your cooking
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Pop a cracked black cardamom pod into soups and broths along with bay leaf to add depth.
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Add cracked black cardamom pod to your rice, pilafs, biryani, beans.
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Black cardamom and meat stews / curries go very well together.
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Grind the seeds and use it in your next spice rub.
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Swap out some of the green cardamom for black cardamom in your baked goodies for a more complex flavor.
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Experiment with adding ground black cardamom to desserts like ice cream, custards, poached fruits.
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Make black cardamom chai or steep black cardamom in hot water to make black cardamom tea.
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Sprinkle ground black cardamom powder on top of your latte