BLACK
ARDAMOM PODS
(Amomum subulatum)
Also known as ‘Kali elaichi / Badi Elaichi’)
Black cardamom pods grow in the Himalayan region of Nepal, India and Bhutan. Pods are dark brown to black in color, and have a tough, dry, wrinkly skin. They have a pungent aroma with notes of resin and
camphor and a distinct smoky character.
Pods are mostly fried whole in a little oil or crushed slightly to release its flavors and aroma.
Black cardamom enhances and intensifies the flavors of other ingredients in savory dishes.
Suggested Uses:
Can also grind the whole pod and strain before adding.
Mostly used in Indian curries, stews, lentil or pilaf dishes, or marinades. Also used in Asian stir fries, braised meat dishes or
noodle soups.
Rarely used in any sweet dishes.
Health Benefits:
Black cardamom effectively kills H. pylori bacteria and gives a calming effect on the digestive tract. Also used as a remedy for gastritis, dyspepsia, relieving gas, soothing the mucus membranes, heart burn and to increasing appetite.
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