The origin and natural habitat of cardamom
Cardamom, with its characteristic aroma, is the seeds and pods belonging to a plant of the ginger family that grows in Southeast Asia and India, and can also be cultivated in tropical and subtropical regions of South America due to its similar climate. There are two types of cardamom plants, and three versions of the pods - green, white and black - are known for seasoning. From one plant, the green immature pods are harvested, from which white cardamom seeds are made by soaking. They gain black cardamom from the other type of plant. Cardamom is available in pods, whole or ground.
How is Black Cardamom made?
The production of black cardamom requires ripe cardamom pods, which are preserved by drying.
What foods can black cardamom be used for?
Traditionally, black cardamom is a popular ingredient in Southeast Asian, Indian, and Pakistani cuisine, but it is amazingly popular in Scandinavian countries as well as in Russian cuisine, where many uses are known. Green, white and black cardamom are not interchangeable or replaceable, given that they are used to prepare completely different types of food.
- The characteristic, smoky taste of black cardamom is most suitable for flavoring casseroles, stuffed dishes made from minced meat, sausages and meatballs.
- Black cardamom is essential for seasoning various stews such as chicken korma and biryani.
- It is the basic ingredient of curry and garam masala spice blends.
- It is also recommended for seasoning rice dishes.
- Black cardamom goes well with black pepper, turmeric, onion, coriander, star anise, cumin, laurel leaf, curry leaf, tomato, chili, clove, nutmeg, fenugreek leaf, ginger and garlic.
Store in a cool, dry place, away from sunlight.