Black cardamom

Black cardamom is also called Nepal cardamom or brown cardamom. Like green cardamom, it is a typical spice in Indian and Ayurvedic cuisine. 

In contrast to the green variant, the black cardamom is much tart, spicier and more intense in taste. But it also has floral, lemony and fruity accents and is often used for hearty dishes. 

Black cardamom flavors curries and is often used for meat and poultry dishes. If whole cardamom pods are being cooked or stewed, they should be removed from the food before the flavor becomes too intense. As a spice for the broth of Vietnamese pho, black cardamom is indispensable.

Black cardamom comes from the ginger family and grows primarily in the eastern Himalayas and in China.

Good to know:

Black cardamom has many meanings and uses in Ayurveda. It relieves stomach pains, is good for the digestive tract. It is antispasmodic and an important component of important medicines. It stimulates the stomach, bile and salivary glands and thus digestion. Cardamom can also have a soothing effect on colds. In addition, the spice has a mood-enhancing effect, helps to prevent urinary tract disorders, stimulates the circulation and improves memory. 

Black cardamom should not be eaten raw!

Our COLORFUL SPICES TIP for black cardamom:

Black cardamom is a great addition to tea, especially during the cold season. In India, the spice is therefore often added to tea. It also gives sweet rice dishes a special aroma. 

Ingredients: Black Cardamom, Whole

• May contain traces of celery and nuts or mustard
• Packaged in a resealable stand-up pouch to protect against aroma and light
• Please store in a cool, dark and dry place