Black Cardamom

Black Cardamom has a bold, smoky, earthy flavour with subtle camphor notes. Unlike green cardamom, it is primarily used in savoury dishes, adding depth and richness to slow-cooked meals, curries, and rice dishes.

Store whole black cardamom in an airtight container in a cool, dry place away from direct sunlight. Whole pods retain their smoky aroma and flavour much longer than ground black cardamom.

• Lightly crush the pods before adding them to release their flavour.

• Add 1–2 whole pods to curries, stews, soups, rice dishes, or braised meats during cooking.

• Remove the pods before serving, or discard after cooking if desired.

• Black cardamom is best used whole rather than ground for slow-cooked dishes.