Black Cardamom, also known as badi elaichi or kali elaichi, is a key spice that holds significant culinary importance in several Asian cuisines. Distinctively larger and darker than its green counterpart, these pods impart a robust, smoky flavor with a coolness akin to mint. Their versatility allows for use in both their whole form and ground state, adding a depth of flavor and a layer of aromatic warmth to a variety of dishes.
The rich, bold aroma of Black Cardamom plays a vital role in many savory dishes, from the heartwarming Indian biryani to the comforting Nepalese gorkhali lamb. The spice is commonly dry roasted to enhance its fragrant notes before being incorporated into food. Besides being a flavoring agent, it also holds a place in traditional medicine, where it is used for its potential digestive and respiratory benefits.
Moreover, Black Cardamom is an integral part of the popular spice mix, Garam Masala, and is also used in sweet dishes, revealing its culinary adaptability. The pods can be used to infuse teas and drinks, adding an intriguing smoky essence. This unique combination of smoky flavor and cool undertones makes Black Cardamom a standout spice in the world of gastronomy.
Botanical Name: Amomum subulatum
Also known as: Badi Elaichi, Kali Elaichi, Amomum Subulatum, الهيل الأسود , बड़ी इलाइची , Greater Cardamom, Nepal Cardamom, Brown Cardamom, Large Cardamom, Indian Cardamom, Hill Cardamom, Winged Cardamom, Bengal Cardamom