Product Description
PURPOSE
WHAT IS IT?
Black cardamom is a member of the ginger family, and a family friend 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. Ground cardamom is extremely strong. A little goes a long way in cooking. It’s a supporting spice, more the backswing of the taste and a leader on the nose.
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. Unlike many ground spices, ground cardamom has a much longer shelf life.
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
- Thrown into soups and broths for deeper, smoky flavors
- Found in pickling recipes and charcuterie
- 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 (Whole)
Hindi – बड़ी इलायची (Badi Elaichi)
Marathi – मोठी वेलची (Mothi Velchi)
Gujarati – મોટી એલચી (Moti Elchi)
Punjabi – ਵੱਡੀ ਇਲਾਇਚੀ (Vaddi Elaichi)
Urdu – بڑی الائچی (Bari Elaichi)
Bengali – বড় এলাচ (Boro Elach)
Tamil – பெரிய ஏலக்காய் (Periya Elakkai)
Telugu – పెద్ద ఏలకుల (Pedda Elakulu)
Kannada – ದೊಡ್ಡ ಏಲಕ್ಕಿ (Dodda Elakki)
Malayalam – വലിയ ഏലക്ക (Valiya Elakka)
Arabic – الهيل الأسود الكامل (Al-Hayl Al-Aswad Al-Kamil)
Persian (Farsi) – هل سیاه کامل (Hel-e Siah Kamel)
Turkish – Siyah kakule (tüm)
Hebrew – הל שחור שלם (Hal Shachor Shalem)
Greek – Μαύρο κάρδαμο ολόκληρο (Mavro Kárdamo Olókliro)
French – Cardamome noire entière
Spanish – Cardamomo negro entero
Portuguese – Cardamomo preto inteiro
Italian – Cardamomo nero intero
German – Ganze schwarze Kardamomkapseln
Dutch – Hele zwarte kardemom
Polish – Cały czarny kardamon
Czech – Celý černý kardamom
Hungarian – Egész fekete kardamom
Romanian – Cardamom negru întreg
Russian – Целый черный кардамон (Tselyy chernyy kardamon)
Ukrainian – Цілий чорний кардамон (Tsilyy chornyy kardamon)
Serbian / Croatian – Cijeli crni kardamom
Bulgarian – Цял черен кардамон (Tsyal cheren kardamon)
Chinese (Simplified) – 黑豆蔻 / 草果 (Hēi Dòukòu / Cǎoguǒ)
Chinese (Traditional) – 黑豆蔻 / 草果
Japanese – ブラックカルダモン (Burakku Karudamon)
Korean – 흑색 카다몸 (Heuksaek Kadamom)
Thai – กระวานดำทั้งฝัก (Krawan Dam Thang Fak)
Vietnamese – Thảo quả đen nguyên quả
Indonesian / Malay – Kapulaga hitam utuh
Filipino / Tagalog – Buong itim na kardamom
Swahili – Iliki nyeusi nzima
Afrikaans – Heel swart kardemom
Amharic – ጥቁር ካርዳሞም ሙሉ (Tikur Kardamom Mulu)
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