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Indus Cardamom Black 50g
£2.99
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Black cardamom pods release a deep, smoky aroma as soon as they hit hot oil or ghee, giving curries and rice dishes an earthy backbone from the very first minute of cooking. The pods are dark brown and slightly wrinkled, with a bold, resinous character that is quite different from the sweeter green variety. This is a spice for building flavour rather than sprinkling at the table. Add whole pods to biryanis, pulao and slow-cooked meat curries, or crack them lightly first to let more of the flavour escape into the pot. They also work well in stocks and stews left to simmer for a long time, and are a useful addition when making your own garam masala blend at home. Use the pods whole and remove them before serving, as they are tough and not meant to be eaten. For a milder, rounder flavour, add them early in cooking so they have time to soften into the dish. If a recipe calls for ground cardamom, crush the pods with the back of a knife or in a pestle and mortar just before use, as this keeps the aroma stronger. Store in a cool, dry place away from direct light. Keep the pods in a sealed container or jar to preserve their smoky depth for longer, and use within a few months of opening for the best flavour in your cooking.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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