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Black cardamom is a spice that should not be confused with green cardamom as it has a smoky taste with hints of pine and camphor. It is used in Indian spice blends and goes well with warming spices. Chefs can make their own spice mix by combining black peppercorns, cumin seeds, cloves, and black cardamom pods.
Black cardamom is a spice also known as Nepal cardamom, Greater India cardamom and brown cardamom. It is a member of the Zingiberaceae, or ginger, family. It should not be confused with green cardamom, which has a distinctly different flavor. The Amomum subulatum species is native to the eastern Himalayan region and production centers in Nepal and Sikkim. Other species of black cardamom grow in southern China, Somalia, Madagascar and the Camaroon.
While the misconception exists that black cardamom can be used as a cheap substitute for green cardamom, in reality the flavors of the two differ markedly. Green cardamom is much softer than the black variety. Its flavor is fresher, with notes of fruit and citrus. It has an element of eucalyptus, but it’s not as intense as that of black cardamom. The latter has a smoky taste, with hints of pine and camphor, with an astringent effect.
The 1.18-inch (3 cm) pods of the black cardamom are sold whole and can be used this way as a flavoring in vegetable or meat stews. If used whole, the pods should be removed before serving. The seeds can be used crushed or ground. Ideally, whole pods can be purchased and stored in an airtight container away from light and heat. The seeds should be ground right before use for maximum flavor.
Black cardamom is used as the primary component in the ubiquitous Indian spice blend Garam Masala, along with coriander seeds, black pepper, cloves and cinnamon. It goes well with other ‘warming spices’ and is excellent in rice and curry dishes containing meat or vegetables. Garam Masala can be bought in specialty Indian food shops or even large supermarkets with well stocked ethnic food sections.
Alternatively, chefs can try making their own spice mix for an affordable and customizable blend. Garam Masala can be made by combining 1 tablespoon (5 g) black peppercorns, 2 teaspoons (5 g) cumin seeds, 1 teaspoon (2 g) whole cloves, and 4 large black cardamom pods. To this are added 3 tablespoons (15 g) coriander seeds, 1/2 teaspoon (1 g) crumbled bay leaves, 1 teaspoon (2.5 g) ground cinnamon and 1 teaspoon (2 g) ginger in powder.
Peppercorns, cumin, cloves, cardamom pods, coriander and bay leaves can be toasted by stirring them in a preheated heavy-bottomed skillet over medium heat. Once fragrant, the spices should be removed from the heat and allowed to cool. Then the cardamom pods should be removed and split, with the seeds scraped into the spice mixture. You can then add the cinnamon and ginger.
This mix can then be placed in a clean and processed grinder until all spices are ground. It should be stored in an airtight container in a cool, dry place. This recipe makes about 1 heaping quarter cup (about 35g) of garam masala.
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