₹90.00 – ₹450.00 Including Taxes
Make your cooking delicious with our black cardamom and add rich flavour to a variety of vegetarian, Kosher, and Halal dishes. Flowery and earthy, powerful yet delicate, the flavour is truly unique. Pungent black cardamom has been smoke-dried, making it better suited to all types of savoury recipes. We recommend lightly toasting the cardamom pod in a dry pan before use to amplify its flavour and aroma and make your cooking even more exciting.
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Our Black Cardamom has a delicate smoky flavour derived from traditional drying methods over open flames, making it more suited for spicy dishes. However, the smoky fragrance of pure spice is not discernible in the finished dish. It does not dominate a dish but enhances and intensifies the taste of other ingredients.
Black Cardamom belongs to the ginger family. The pods have tough, dried, wrinkly skin, are roughly one inch long and house tiny, sticky, dark-coloured seeds. Many people erroneously describe it as an inferior substitute for Green Cardamom. This unique spice is best for non-vegetarian stews, Biryanis and similar dishes. It is one of the main ingredients of Garam Masala and Chai Masalas. People don’t use this spice for sweet dishes like green Cardamom.
Black Cardamom and Badi Elachi are the same. However, it is different from Green Cardamom. Although both belong to the same family, they are different in colour, size, and shape and are used differently in cooking. In English, this Cardamom is known as Large Cardamom or Hill cardamom and is called Badi Elaichi or Kali Elaichi in Hindi.
Large Cardamom has a strong, smoky flavour. Well, most of the taste in the whole Black Cardamom comes from the tiny blackish seeds present inside the cardamom pod. The intense and strong wood aroma makes the Black Cardamom different from other spices. Due to the solid smoky taste, it lends a warm flavour to the dishes.
The plant species of Large Cardamom lies all over the mountainous area in the Himalayas. The main production regions are Eastern Nepal, India, and Bhutan. India produces more than 50% of Large Cardamom on the globe.
Use Badi Elaichi as a whole. Fry it in a bit of oil to release the flavours and aroma. You can also crush the pods slightly to reveal the seed before adding to a dish. When a recipe calls for large cardamom powder, remove and discard the skin, grind the seeds in a grinder and use them immediately. The black cardamom pods benefit from the moist heat, slow cooking times and work well with other strong-flavoured spices. When you use it as a powder or grounded form, a little goes a long way.
Likewise, with most spices, store Large Cardamom in a well-sealed container away from light and heat. The pods will remain fresh for about a year, while the ground large cardamom will retain its flavour for only a few months.
The Large cardamom seed oil is useful for many health and beauty purposes. This spice shows many benefits for heart problems, gastrointestinal problems, and respiratory disorders, especially asthma. Chewing large cardamom seeds is beneficial in bronchitis, whooping cough, pulmonary tuberculosis, and asthma. It also imparts an aphrodisiac effect.
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