Black Cardamom From Sri Lanka

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Origin: Sri Lanka
SKU: TR0067
Size: 30g
Cuisine: China
Minimum Shelf Life: 9 months
Also known as: Hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, brown cardamom



Black cardamom is renowned for its big, bold flavours, its smoky notes, and its woody aromas which have clove-like warmth. Unfairly, black cardamom has been nicknamed ‘bastard cardamom’, implying that it’s the inferior sibling to green cardamom. The two spices are, in fact, barely related – with black cardamom coming from the ginger family, like cao guo. And to imply that black cardamom is, in any way, inferior to green cardamom is a crime. The two spices simply have different uses.

Light and fragrant green cardamom is great in desserts, and for aromatic sauces. But black cardamom is best suited to slow cooked meats, stews and curries – when you’re really looking for a spice to pack a big punch. Black cardamom is most often used in Indian curries, but it is also great with cuts like shin, skirt and brisket, or pot roasts. For the easiest way to get to grip with black cardamom’s flavours, add a pod to plain rice cooking in a steamer, so that its enjoyably bitter, smoky notes infuse through the dish. 

May contain traces of nuts & peanuts.

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