Whole Pod Black Cardamom from India has a strong and intensely aromatic smoky taste paired with a lemony citrus flavor and mint coolness similar to eucalyptus. After harvesting, it is dried over an open fire, which is how it comes to have such a strong smoky flavor. It is also known as Nepal Cardamom.
Be careful when using Black Cardamom. It has a very potent flavor that can be overpowering if used in excess. Use the pods whole in simmering dishes; or for a more potent flavor either split them open, or bruise/pound and fry the seeds in oil before adding the other ingredients. To preserve flavor, keep whole cardamom pods intact until use.
Black cardamom is common among Indian spices and in North African cuisine. Use for savory cooking, teas, and mulled wines. It pairs well with black pepper, cloves, cinnamon, and chiles. Use it with collard greens, fish, shrimp, poultry, lentils, rice, beef, and earthy root vegetables.
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