Black cardamom has a punchy sharp tannic attack releasing flavours of menthol and camphor.
Once opened, this spice from the Himalayas exudes complex aromas of smoked Chinese tea, resin and sweet spices.
It spices up fish stock or fruit compote. Remove the seeds from the husk before cooking. Best ground and used just before serving.
Black cardamom grows in the wild in the Mahabharat range, in Nepal. It is harvested by hand at altitudes of between 1,500m and 2,000m . Black cardamom belongs to the same botanical genus as ginger, turmeric and Ethiopian Korarima. In Nepal, it grows in the shade of tall trees and on the bank of streams.
|Shelf life||5 years|
|Genus and botanical species||Amomum subulatum|