Feature:
Black cardamom is a larger variety of cardamom with a usually black or dark brown husk.
It has a wrinkled appearance and a cluster of black or dark brown seeds.
It is usually processed during roasting or smoking to obtain its unique flavor.
Taste and smell:
The flavor is different from green cardamom, more intense and has a strong smoky flavor.
It has an authentic, resinous and medicinal flavor with a noticeable spiciness.
The scent is rich, with slight camel and pine notes.
Origin:
India
Cooking dishes:
Commonly used in Indian cuisine, especially curries and stews.
It is an important seasoning in Chinese cuisine (especially Sichuan and Hunan cuisine).
It also appears in some Middle Eastern and Thai cuisine.
Often used in meat and legume dishes to add depth and complexity.
Because of the strong flavor, only a small amount is usually needed.
Applicable dishes:
Grilled fish with black cardamom, roasted pork with ginger, Vietnamese pho, spicy curry, Indian stew, lentil dish, barbecue chicken, Indian yogurt shake, chai milk tea
**Black cardamom is a flavorful and versatile spice. Although it is less common in Western cuisine, it is an integral ingredient in many Asian and Middle Eastern cuisines. Due to its strong flavor, caution is generally recommended.