Cardamom Black, Ground

Ground Black Cardamom has a unique drying process over open flames, which gives it a smoky, earthy flavour. The husk of the pod is cracked open to reveal delicate seeds that are ground to form a concentrated, fine powder.

Whereas its cousin green cardamom can be used within baking, black cardamom is used solely within savoury dishes due to its rich pine notes. The distinctive taste works perfectly within rich curries and other rice dishes.