Cardamom Pods, Black

Black cardamom is grown throughout Guatemala, Vietnam, and India. Although at first they were thought to be a substitute for green cardamom, they’ve more recently earned their respect for their unique flavor. Their rugged quality is what makes it so delightful in rubs and spice blends such as garam masala or when added to rustic Indian goat stews packed with ginger, black pepper, and chiles. Popular in Indian dishes, black cardamom is more of a warm spice while green cardamom is more of a cooling spice. Black Cardamom is dried over an open fire which provides its smoky aroma. Their intense flavor makes them ideally suited to longer cooking dishes which have the presence of water and fat soluble oils. In addition to their use in garam masala, and tandoori blends, black cardamom can be used in making soups, stews, pot roasts as well.