OVERVIEW:
Black Cardamom while similar is very different than green cardamom. It is dried over an open fire. It has a rugged flavor and its aroma has been described as smoky, funky and downright abrasive. Grind the pods right before you need them because the seeds quickly lose their volatile oil once ground. Black Cardamom is delicious in rubs and spice blends that are used in soups and stews packed with ginger, black pepper, and chiles.
Black Cardamom shows off its flavors versatility from meats and curries and delicate desserts to beverages including tea, wine, and cordials. It contains a long list of volatile oils, many of which are antioxidants and are an exceptional source of vitamins and trace minerals. No wonder it is also referred to as the queen of spices.
LATIN:
Amomum subulatum
ORIGIN:
India
CULTIVATION:
Organic
PARTS USED:
Dried Pods / Whole
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Chai-spiced Ginger and Date Tea Loaf
Garam Masala
Short Rib Bao Burger and Spicy Cucumber Salad
Tandoori
Punjabi Chicken
Cardamom Pods Whole Black
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
