Feature:
Compared with green cardamom, black cardamom is larger in size, has a black or dark brown shell and contains black seeds.
It is often used whole or in powder form in cooking, especially in South Asian cuisine.
Taste and Smell:
Black cardamom has a strong smoky aroma with slight hints of pine and camphor.
The flavor is stronger and richer, with a slightly bitter feel, and is deeper than the sweet and spicy flavor of green cardamom.
Origin:
Mainly produced in South Asia, especially India, Nepal and Bhutan.
Cooking dishes:
Curries and Stews: Black cardamom is a common spice ingredient in traditional Indian and Nepalese curries and stews.
Meals: For example, whole black cardamom may be added to some Indian fragrant rice with a firm texture (such as Indian fried rice Pulao).
Barbeques and Barbeques: Its smoky flavor makes black cardamom ideal for grilling and grilling.
Desserts: Although it has a stronger flavor than green cardamom, small amounts of black cardamom are used in some desserts to add flavor.
**Black cardamom powder has a high flavor-enhancing effect in cooking due to its unique smoky flavor. It can add depth and complexity to dishes, making them more layered. However, due to its strong flavor, it is recommended to use it in moderation when cooking.
