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Black cardamom seeds: an exotic spice from the oriental cuisine
Black cardamom seeds are a fascinating spice with a flavour far different from green cardamom. This spice is not sweet like its green counterpart, but has a smoky, camphorous, slightly bitter aroma. Black cardamom is native to the Himalayan mountains and is a popular spice in Eastern cuisines, especially in India, Vietnam and China
Black cardamom seeds are a fascinating spice with a flavour far different from green cardamom. This spice is not sweet like its green counterpart, but has a smoky, camphorous, slightly bitter aroma. Black cardamom is native to the Himalayan mountains and is a favourite spice in oriental cuisines, most notably in India, Vietnam and China.
Uses:
Meat: Black cardamom seeds are ideal for beef, lamb, game and poultry. It is also excellent in marinades, curries, stews and casseroles.For soups.For vegetables.Surprisingly, black cardamom seed can also be used in desserts, adding it to fruit tarts, gingerbread and chutneys.
Black cardamom seed is also a delicious chutney and chutney chips:
The seeds can be used whole, but the best flavour experience comes from freshly ground seeds.Black cardamom seeds have a strong flavour and should be used with care.The seeds can also be toasted in a frying pan to intensify the flavour.