Description
Cardamom Black evolved in India and while the Green Cardamom is now grown in Guatemala, Cardamom Black is still Indian
Cardamom Black is from the Bengali Region of India to Nepal
While both are related to each the plants separated sub species some time ago to produce a stronger flavoured cardamom from the different climate in the west of India
If you like authentic food India is full of influences and yet the regions offer very distinctive differences, using Cardamom Black pods rather than green for certain cuisines is authentic
Use in any dish - as you may know cooking with cardamom pods is very nice for its flavour, leaving one in your meal and chewing the pod is another matter, quite rare to find black cardamom in powder form
Grown in India
Nutrition Facts Cardamom
Amount Per
100 grams
Calories 311
Total Fat 7 g
Saturated fat 0.7 g
Polyunsaturated fat 0.4 g
Monounsaturated fat 0.9 g
Sodium 18 mg
Total Carbohydrate 68 g
Dietary fibre 28 g
Protein 11 g
Packed up in unit that handles MUSTARD - SESAME - CELERY
Cardamom Black Powder - Quick Reference
What is it?: black cardamom powder, made from the larger smoky pods used across northern Indian, Bengali and Nepalese cooking.
Flavour: Deep, smoky and resinous, with camphor, eucalyptus and warming spice notes.
Common uses: Slow-cooked curries, biryani, dals, meat marinades, garam masala and robust savoury sauces.
How to use: Use sparingly with other ground spices; its smoky character develops best in long-cooked savoury dishes.
Compare with: Black cardamom is smokier, earthier and less sweet than green cardamom.
Substitute: Green cardamom is not a direct substitute; use it only when a sweeter, fresher result is acceptable.
Storage: Store in a cool, dry place away from direct sunlight and moisture. Keep sealed to protect the aroma and flavour.
Good to know: Black cardamom is traditionally dried over an open fire, which creates its distinctive smoky character.
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