This chocolate coloured wrinkled spice pod is quite different from it’s green counterpart. Smoky, slightly acidic flavour with a charry eucalyptus scent and a crisp sweetness to finish, defines Black cardamom. Much of this flavour comes from smoking the pods with Himalayan Alder branches.
Grown in Nepal, Bhutan and Sikkim, India, it is one of the few spices that are propagated in natural forests only. In India, these lands are usually owned by rich aristocrats and plucking is done by local Nepali workers.
Black cardamom is a puzzle to most spice fanatics, because it is almost never consumed on the land where it is grown. This is extremely rare as people usually eat what is locally grown. It is widely used in Punjab almost 2000 km away as a spice dust on sweets and as a medicine to flush out toxins.
Adding black cardamom to a sizzling pan of hot ghee adds a smoky depth of flavour to a dish! Follow @elthecook to explore the genius of this little known spice!
Try out our Royal Pulav Kit, flavored with Cardamom & Premium Indian Spices.
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