What is black cardamom?

Black cardamom is also a spice known as Nepal Cardamom, Greater Indian Cardamom and Brown Cardamom. He is a member of the Zingiberaceae family or ginger. It should not be confused with Green cardamom, which has a significantly different taste. The type amomum subulatum is originally from the Eastern Himalayas and production centers in Nepal and Sikkim. Other types of black cardamom grow in southern China, Somalia, Madagascar and Kamaron.

Although the misconception exists that black cardamom can be used as a cheap substitute for green cardamom, in fact the taste of the two varies significantly. Green cardamom is much softer than a black variety. His flavor is fresh, with fruit and citrus tones. It has an eucalyptus element, but it is not as intense as the Black Cardamom element. It has a smoke taste, edible pine and camphor, with a strolling effect.

1,18-inch (3 cm) Black cardamom pods are sold and can be used as aroma in steamed meats made of vegetables or meat. If they are usedThe whole, the modules should be removed before serving. Seeds can be used crushed or country. Ideally, the whole pods can be purchased and stored in a tightly sealed container, far from light and heat. The seeds should be ground just before use for maximum taste.

black cardamom is used as a primary component in the ubiquitous Indian mixture of Garam Masala spice, coriander seeds, black pepper, clove and cinnamon. It is well paired with other "heating spices" and is excellent in rice dishes and Karich containing meat or vegetables. Garam Masala can be purchased in grocery stores specializing in Indian meals or even larger supermarkets with well -stocked sections of ethnic food.

alternatively, chefs can try to create their own mix of spices for an economic customizable mixture. Garam Masala can be produced combining 1 tablespoon (5 g) Black pepper, 2 teaspoons (5 g) cumin seeds, 1 teaspoon (2 g) of the whole nail and 4 large black cardamom pods. In addition to this, 3 tablespoons (15 g) coriander seeds, 1/2 teaspoon (1 g) crumbled bay leaves, 1 teaspoon (2.5 g) ground cinnamon and 1 teaspoon (2 g) ground ginger.

pepper, cumin, cloves, cardamom pods, coriander and bay leaves can be roasted by mixing in a pre -heated pan with a heavy bottom over low heat. Once the spice is fragrant, the spice should be removed from the heat and allowed cold. Then they should be removed and divided by cardamom pods, cutting the seeds to the spices. Cinnamon and ginger can then be added.

This mixture can then be placed in a clean coffee grinder and processed until all spices are ground. It should be stored in an airtight container in a cool and dry place. This recipe is produced by about 1 pile of quarter-up (approximately 35 g) Garam Masala.