Warm and spicy, its smoky flavor and aroma are derived from traditional methods of drying over open flames, and used sparingly, provides a nice set of accents to other flavors in a spicing. The whole is cheaper and keeps essential oils a bit better, but this is convenient if you don’t own a spice grinder or coffee mill.
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.
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.
Black cardamom is grown throughout Guatemala, Vietnam, and India. At first it was seen as a poor substitute for green cardamom, but recently it has become valued for its own flavor.
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.
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