Cardamom black - aroma and taste
Cardamom black has a tart, bitter and smoky taste. It smells like eucalyptus and is an intense spice. It retains its typical smoky aroma during drying over an open fire. You should definitely use it sparingly. This spice is a popular ingredient in the traditional Indian spice blend Garam Masala.
Black cardamom in Indian cuisine
The black cardamom is used in the everyday cuisine of India and Pakistan. Typical dishes of this region are stew dishes such as sag gosht or murgh masala. Where sag gosht is a lamb pot, with a spicy spinach sauce and murgh masala is a chicken dish, with a spicy tomato sauce with lots of onions.
As is common in India, the spices are fried in the pan before use, either with oil or without oil. The Nepal-cardamom is also broken and roasted in oil. Thus, it develops its full intense aroma. As already mentioned, it is a spice of the everyday cuisine of this region and is used in many dishes and often in combination with garlic, chilli and ginger. You can also cook the brown cardamom whole with.
Brown cardamom an interesting spice
The smoky tart aroma of brown cardamom can be easily supplemented with cloves and cinnamon. It also goes well with Ajowan, Sichuan pepper, nutmeg, star anise, black pepper and fennel
Black Kardamom vs green
Black Cardamom also bears the names brown Kardamom or Nepal-Kardamom. It comes from the eastern Himalayan states of Nepal and Bhutan. It is not to be confused with the small green cardamom capsules, they are descended from plants of the same plant family, the ginger plants - Zingiberaceae, but are very different in taste and appearance. They are actually two different spices.
The green Cardamom has a fresh, sweet, spicy-hot aroma. They exude a fragrance of lemon, eucalyptus, sandalwood, rose and honey. This composition and diversity makes it something very special and it is also used for backing.
The Nepal-Kardamom has a bitter, tart-smokey taste