Black cardamom, also known as Begal cardamom or brown cardamom, is a spice with a strong, smoky, and slightly menthol flavor, used primarily in savory dishes
Flavor:Smoky, earthy, with hints of camphor and menthol.
Uses:Primarily in savory dishes like stews, curries, and rice dishes.
How to Use:
Whole:Black cardamom pods are often added whole to dishes during cooking and removed before serving, particularly in recipes with longer cooking times.
Ground:While less common, the seeds can be ground and used, but the pods are often preferred for their strong flavor.
Infusion:The pods can be added to warm oil to infuse a smoky flavor.
