Cookbook:Black Cardamom
| Black Cardamom | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Black cardamom is a spice originating in South and East Asia. It is similar in appearance to, but distinct from, green or 'true' cardamom.
Characteristics
editBlack cardamom is the seed pod of Amomum subulatum. It is dark brown and leathery, containing several seeds and a pulp.[1] Like green cardamom, this black variety has a flavor dominated by cineole; however, black cardamom is much smokier, with other flavor compounds that distinguish it.[1][2]
Selection and storage
editBlack cardamom should only be purchased whole, especially given that the smoky flavors are primarily found in the pod and not the seeds.[1] Like all spices, store in an airtight container away from any light, heat, or moisture. Once the pods are opened, it is best to use them as soon as possible—you can grind the seeds, but use the powder quickly.[1]
Use
editUnlike green cardamom, black cardamom is typically more appropriate for savory dishes, and this is typically how it is used in various cuisines. For example, it features in Vietnamese soups, South Asian spice mixes, Chinese meat dishes, Afghani pilafs, and more.[1][3]
Make sure to gently crush the pods right before use.[1]
Substitution
editIn a pinch, green cardamom can be used, though it will not have the same intense smoky flavor.
Recipes
editReferences
edit- ↑ a b c d e f Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.