Because of the drying process which involves roasting the pods over open fires black cardamom has a strong smoky, woody flavour unlike the subtle sweet flavours of the green cardamom. This spice is used extensively in North Indian cuisine and is very popular in rice dishes like biryani. A few pods can be used in a dish and it is always best to slightly bruise the pods before adding to your dish. Discard pods after cooking or you can leave them in but do not eat them. Black cardamom is used in many curry blends alongside the green pods and other spices. Use black cardamom in rustic slow cooked foods, in rice and in curry dishes.
Search Results for: Cardamom
Cardamom Seeds
These are the inner seeds of the Green Cardamom pods.
Cardamom seeds are easier to use and can easily be crushed into a fine powder , although they lose their flavour quicker than the pods. All the wonderful aromas of the Cardamom come from the seeds alone.
Cardamom Pods Green
Cardamom is one of the most expensive spices and is native to India and Sri Lanka. The highly aromatic sweet spicy flavours of the cardamom enhances both sweet and savoury dishes. In India it is used to flavour desserts, rice and meat dishes and is an important ingredient in chai. In Middle Eastern countries it is used to flavour coffee and in Scandinavia the scent lingers from their flavoured breads and pastries. Each pod contains a cluster of seeds which is where its unique fragrant aroma comes from. To get maximum flavour from the Cardamom pods it is always best to bruise them first to expose the seeds before adding to your dish at the start of the cooking process. After cooking the shell can be discarded or left in for decoration.
Ground Cardamom
The seeds of the green Cardamom ground into a fine powder. An ideal baking spice. Many spice blends call for ground cardamom; garam Masala is an example. The downside of ground cardamom is that it doesn’t keep anywhere near as long as the pods. You will find that the flavour and its aromatic smell deteriorate rapidly with time. Best to buy a little at a time and to store it in a tin or glass jar.
Kashmiri Curry Powder
A new arrival to our great range of curry powders, this blend is typical of the Kashmir region in the far north of the Subcontinent. The blend is based on the chilli for which Kashmir is famous, so will give your curries the most wonderful red colour. Other flavours come from mustard oil, fenugreek leaf and cardamom, all so typical of northern Indian and Pakistani food. Kashmiri curry powder has a medium heat, not fiery but with a nice warm kick. It can be used as an all-purpose curry powder with pretty much anything, and veggie curries made with this will be just as delicious as meat ones. The blend can also be used as a dry rub for grilled chicken and fish. Finally we’ve given Kashmiri curry powder the ultimate test – and yes, a teaspoon added to your baked beans will make them sing!
Ingredients: Chilli, Coriander, Turmeric, Mustard Oil, Fenugreek Leaves, Cumin, Cardamom, Black Pepper, Cloves, Fenugreek, Nutmeg
Allergen Information: contains Mustard Oil
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