Black cardamom

How to Use Black Cardamom?

It pairs ideally with fish prepared in a spice-infused court-bouillon or with a compote of white fruits. Remove the pod and keep only the seeds for cooking. It is preferable to use it ground just before serving the dish.

Some Recipe Ideas for Using Black Cardamom

• - Black Cardamom Rice: Add a few pods of black cardamom during the rice cooking to give it a fragrant flavor. Serve it as a side dish with dishes like curries or lentil-based meals;
• - Spiced Chicken with Black Cardamom: Prepare a marinade with black cardamom, cumin, coriander, yogurt, and lemon juice. Marinate the chicken before grilling or baking;
• - Black Cardamom Pear Compote: Simmer pears with sugar, orange juice, and some black cardamom pods to create a delicious compote to serve with yogurt or ice cream;
• - Vegetable Curry with Black Cardamom: Make a vegetarian curry with seasonal vegetables and a sauce made from coconut milk, tomatoes, and black cardamom. Serve it over basmati rice;
• - Mango and Black Cardamom Smoothie: Blend frozen mango with yogurt, honey, and a pinch of black cardamom for a refreshing smoothie;
• - Black Cardamom Chutney: Prepare a chutney by cooking fruits, such as apples or plums, with vinegar, sugar, and black cardamom seeds. Ideal for accompanying meat dishes.

What Are the Aromas of Black Cardamom?

In the mouth, black cardamom presents a biting attack with a tannic impression that reveals mentholated and camphor flavors. Once opened, this spice from the Himalayas expresses complex scents reminiscent of smoked Chinese tea, resin, and sweet spices.

Black Cardamom and Its Botany

Black Cardamom grows wild in the Mahabharat range in Nepal. It is hand-harvested between 1500m and 2000m altitude. Black cardamom belongs to the same botanical family as ginger, turmeric, and Kororima from Ethiopia. In Nepal, it grows in the shade of tall trees and along streams.

A Spice with Wild Origins

Cardamom is renowned as one of the oldest spices used in human history. Originally, this spice was a natural product of the forest, considered a non-cultivable wild plant, and was harvested by tribal communities during their journeys in the jungle to feed themselves. Cardamom seeds were then sun-dried and exchanged by villagers for fabrics and salt.