Black Cardamom

Origin: Himalayas (India, Nepal, Bhutan)

Net weight: 50g

Scoville scale: 0 SHU (not spicy)

Tasting Notes

Aroma: intense and smoky, with notes of wood, resin and a slight hint of menthol

Initial taste: deep and robust, with a smoky and slightly bitter character

Spiciness level: non-existent (aromatic spice, not spicy)

Finish: long and warm, with a persistent smoky and earthy nuances

Black cardamom is a distinct spice from green cardamom, characterized by its smoke-drying process, which gives it an intense and deep aromatic profile. Widely used in South Asian cuisine, it is especially valued in savory and slow-cooked dishes.

Unlike the green version, which is fresher and sweeter, black cardamom offers robust and smoky notes, ideal for enriching recipes with greater intensity and complexity.

Characteristics:
Spice with an intense and smoky aroma
Robust and deep profile
Widely used in savory dishes
Ideal for slow cooking
More intense alternative to green cardamom
No additives, no preservatives

Recommended uses
Curries and Indian dishes
Aromatic rice (e.g., biryani, pilaf)
Stews and casseroles
Strong-flavored meats
Broths and soups
Spice blends (e.g., garam masala)

Store in a cool, dry place away from light.