Whole Spices
Black Cardamom
Smoky, camphor-like pods that add depth to rice, meat curries and stews.
About Black Cardamom
Black cardamom is a larger, darker pod dried over fire, which gives it a smoky, camphor-like flavour quite different from green cardamom. Add one or two pods whole to biryani, pulao, meat curries and stews, and take them out before serving.
Storing it
Keep the jar tightly closed, away from heat, light and moisture (not above the stove). Whole spices keep their flavour for a long time; crush or grind them just before use.
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