Ingredients: black cardamom pods (Guatemala)
Dried over an open fire, providing a smoky aroma, black cardamom pods are often used in savory Indian curries, stews, daals (lentil), and pilafs.
The large pods are most often used whole or slightly pounded to flatten and expose the seeds inside, and fried in a little oil to fully release its flavors and aroma. Perfect for use in slow cooked dishes like rice, whole grains, lentils, broths, soups, and stews.
Each black cardamom pod holds between 40 and 55 seeds, which can be ground into a powder and added to dry rubs and other spice blends. For best results, use ground seeds right away as they quickly lose their volatile oil once ground. A little goes a long way!
Black cardamom pairs well with savory dishes that include cauliflower, chicken, curry, fish, ginger, peas, potatoes, spinach, and tomatoes. For sweeter dishes and teas, reach for green cardamom, a close relative to black cardamom with completely different flavor profiles.