executivedirectoraci
Well-Known Member
The Indian name for Black Cardamom is Badi Elaichi or Kali Elaichi.
Appearance, taste and smell:
Roughly 2.5 to 3 cm in length, Badi Elaichi pods are dark brown to black in color and have a tough, dried, wrinkly skin. They are highly aromatic but not as much as Green Caradmom. Black Cardamom is dried over a smoke fire and therefore has a distinct smokey aroma. The seeds have sweetish, smokey flavor when bitten into.
Using it:
Black Cardamom is a key ingredient in India's famous Garam Masala and several other masalas (spice mixes). It is largely used in savory dishes ranging from curries, stews and daals (lentil dishes) to pilafs, in Indian cooking. It is mostly used whole and almost always fried in a little oil to cause it to fully release its flavors and aroma.
Appearance, taste and smell:
Roughly 2.5 to 3 cm in length, Badi Elaichi pods are dark brown to black in color and have a tough, dried, wrinkly skin. They are highly aromatic but not as much as Green Caradmom. Black Cardamom is dried over a smoke fire and therefore has a distinct smokey aroma. The seeds have sweetish, smokey flavor when bitten into.
Using it:
Black Cardamom is a key ingredient in India's famous Garam Masala and several other masalas (spice mixes). It is largely used in savory dishes ranging from curries, stews and daals (lentil dishes) to pilafs, in Indian cooking. It is mostly used whole and almost always fried in a little oil to cause it to fully release its flavors and aroma.