Black Cardamom

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.

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.

How to use it

Use one or two whole pods in a biryani, dal makhani, nihari or a slow lamb curry, adding them to the hot oil with the other whole spices at the start. Lift the pods out before serving, since biting into one is overwhelming, and one pod is enough for four servings. Technique tip: crack the pod slightly with the back of a spoon before it goes into the oil, so the smoky seeds inside make contact with the fat.

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