Product Description
PURPOSE
WHAT IS IT?
A member of the ginger family, black cardamom is a relative of green cardamom, but they are most certainly not the same plant. It has some of the same flavor notes, especially an uplifting menthol element, but it’s also smoky, brash and bold. Some may call it the bacon of spices. The coarse cut is more convenient, and a bit more pricey as you pay for the grind about 26% more. It loses some of the punch of the whole seed thrown into a spice mill or coffee mill.
EXPERIENCE
Black cardamom pods are rougher than green cardamom. In fact, you might identify the flavor as a tad abrasive at times. This rugged quality is what makes it so delightful in rubs and spice blends. Unlike green cardamom, this spice is rarely used in sweet dishes. Thank you
CULINARY GEOGRAPHY
TRADITIONAL USES
- Used in tea infusions, such as spiced chai
- Thrown into soups and broths for deeper, smoky flavors
- Found in pickling recipes and charcuterie
- Historically used to improve and maintain oral health
IMPROVISATIONAL ‘RIFFS’
- A great addition to a simple American barbecue spice rub as a flavor accent
- Cracked and roasted on top of roasted butternut squash chunks with a bit of pequin chile pepper and salt.
- A pod dropped into an Asian cucumber and shallot pickling produces extra depth.
- As role player in a mix of seasonings in bit of rice bran oil it offers meats and seafoods a big kick that are wok-fried Asian or even sauteed for African or Euro-American dishes.
THE BACKSTORY
The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom to cultivation in Guatemala before World War I. By 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. Cardamom is the world’s third-most expensive spice, surpassed in price per weight only by vanilla and saffron.
AKA
English – Black Cardamom (Coarse Cut)
Hindi – बड़ी इलायची कटी हुई (Badi Elaichi Kati Hui)
Marathi – मोठी वेलची चिरलेली (Mothi Velchi Chirleli)
Gujarati – મોટી એલચી કાપેલી (Moti Elchi Kapeli)
Punjabi – ਵੱਡੀ ਇਲਾਇਚੀ ਕਟੀ ਹੋਈ (Vaddi Elaichi Kati Hoi)
Urdu – بڑی الائچی کٹى ہوئی (Bari Elaichi Kati Hui)
Bengali – বড় এলাচ কাটা (Boro Elach Kata)
Tamil – பெரிய ஏலக்காய் நறுக்கப்பட்ட (Periya Elakkai Narukkappatta)
Telugu – పెద్ద ఏలకుల ముక్కలు (Pedda Elakula Mukkalu)
Kannada – ದೊಡ್ಡ ಏಲಕ್ಕಿ ತುಂಡುಗಳು (Dodda Elakki Tundugalu)
Malayalam – വലിയ ഏലക്ക മുറിച്ചത് (Valiya Elakka Muricchu)
Arabic – الهيل الأسود المقطع خشناً (Al-Hayl Al-Aswad Al-Maqtua Khishnan)
Persian (Farsi) – هل سیاه درشت خرد شده (Hel-e Siah Dorosht Khord Shodeh)
Turkish – Kaba doğranmış siyah kakule
Hebrew – הל שחור חתוך גס (Hal Shachor Chatoch Gas)
Greek – Μαύρο κάρδαμο χοντροκομμένο (Mavro Kárdamo Chontrokomméno)
French – Cardamome noire grossièrement coupée
Spanish – Cardamomo negro cortado grueso
Portuguese – Cardamomo preto picado grosseiramente
Italian – Cardamomo nero tritato grosso
German – Grob geschnittener schwarzer Kardamom
Dutch – Grof gesneden zwarte kardemom
Polish – Grubo cięty czarny kardamon
Czech – Hrubě krájený černý kardamom
Hungarian – Durvára vágott fekete kardamom
Romanian – Cardamom negru tăiat grosier
Russian – Грубo рублeный чёрный кардамон (Grubo rubleny chornyy kardamon)
Ukrainian – Грубо нарізаний чорний кардамон (Hrubo narizanyy chornyy kardamon)
Serbian / Croatian – Krupno sjeckani crni kardamom
Bulgarian – Едро нарязан черен кардамон (Edro naryazan cheren kardamon)
Chinese (Simplified) – 粗切黑豆蔻 (Cū qiē hēi dòukòu)
Chinese (Traditional) – 粗切黑豆蔻 (Cū qiē hēi dòukòu)
Japanese – 粗く刻んだブラックカルダモン (Araku kizanda burakku karudamon)
Korean – 거칠게 썬 블랙 카다몸 (Geochilge sseon beullaek kadamom)
Thai – กระวานดำหั่นหยาบ (Krawan Dam Han Yap)
Vietnamese – Thảo quả đen cắt thô
Indonesian / Malay – Kapulaga hitam cincang kasar
Filipino / Tagalog – Durug na itim na kardamom
Swahili – Iliki nyeusi iliyokatwa kwa ukubwa
Afrikaans – Grofgesnyde swart kardemom
Amharic – ጥቁር ካርዳሞም ቁርጭርጭ (Tikur Kardamom Kur’chirch’r)
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