Description

Black cardamom pods are an Indian spice mainly used in cooking many savory dishes. Although it
is known as black, the color is a deep shade of brown than black. Its scientific name is 
Amomum subulatum. It is better for hearty meat stews and similar dishes. It can also be used 
for stomach disorders and malaria.

It can be used in soups, chowders, casseroles and marinades for a smoky flavor and also can 
be used for preparing garam masala. Black cardamom is dried over an open fire creating a 
distinct smoky aroma and flavor. This spice also has notes of resin and camphor, as well as 
menthol, a slightly minty aroma that provides balance to an otherwise funky flavor. These 
intense, heady notes put black cardamom in the "warming" spice category, along with black pepper
cloves, and chiles.

Cooking With Black Cardamom

The black cardamom pods are mostly used whole and almost always fried in a little oil to cause
it to fully release its flavors and aroma. Before adding to a dish, the pods can also be 
crushed slightly to reveal the seed. When a recipe calls for black cardamom powder, remove 
and discard the skin, grind the seeds in a clean, dry coffee grinder, and use immediately. 
You can also grind the whole pod and strain through a colander to remove the outer skin. The 
black cardamom pods benefit from long, slow cooking times in moist heat, and work well with 
other strong-flavored spices. If using ground, a little goes a long way, so the spice should 
be used sparingly.

Storage

As with most spices, black cardamom should be stored in a well-sealed container away from light
and heat. The pods will remain fresh for about a year while the ground black cardamom will 
retain its flavor for only a few months.