Black Cardamom
Cardamom also comes in a variety of forms: pods, seeds, and grounds, each with their own unique flavor profile and strength of scent. Cardamom pods are the freshest of the lot and will carry the biggest flavors and smells. If you’re making a curry, some tea, or an aromatic blend, you will likely need to use cardamom pods. Cardamom seeds are similar to whole black peppercorns as they contain considerably more flavor and oils than their ground counterparts.
Health Benefits
Cardamom has Antioxidant and Diuretic Properties May Lower Blood Pressure.its also contain cancer-fighting compounds.it’s also useful in digestive problems and use to treat bad breath, prevent cavities, Ulcers and infections.
Place of Origin
Black Cardamom - also known as Hill Cardamom or Nepal Cardamom, is native to the Eastern Himalayas and is primarily grown in region like Nepal, Bhutan and the Indian states of Sikkim, Assam and Arunachal Pradesh.
Recipe Usage
Toast green cardamom pods in a dry skillet for a few minutes. Let them cool for a minute and then remove the seeds from the pods. Save the pods to use for adding to coffee or tea for flavor. Grind the seeds in a mortar and pestle for best results, or you can use a motorized spice grinder (like a coffee grinder).
Taste and Aroma Description
Cardamom has a zesty, spicy, and earthy herbal flavor to it.
Storage tips
Keep cardamom in a tightly sealed container in a cool, dark place. Whole pods will last about a year this way and will begin to lose their flavor thereafter. Ground cardamom seeds have a shelf life of only a few months because the essential oils begin to dissipate as soon as the seeds are ground.