Black Cardamom (Badi Elaichi)
正露丸のような強烈な燻製香！肉カレーの臭みを消す覇王
Description
Completely different from green cardamom. Smoke-dried over open fires, giving this large black pod an intense, wild, smoky aroma resembling camphor.
Classification: Hardcore, Whole Spice, Smoky Aroma, Meat Essential
Shops selling Black Cardamom (Badi Elaichi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black cardamom pods and seeds
Instructions
- Crack the pod slightly, fry slowly in oil to extract smoky aroma.
- Add whole to heavy meat stews (mutton/beef) to neutralize odor.
Learn more Substitutes, pairings, tips
Key spices
Intense smoky aroma and camphor-like coolness
Substitutes at Japanese supermarkets
(Irreplaceable - intensely unique aroma)
Pairing
Mutton Curry / Biryani / Nihari
Trivia
[Trivia] Also called 'Big Cardamom'. If green cardamom is the Queen used for sweets, this is the King strictly reserved for heavy meat dishes.
Eating tips & etiquette
[Unique Eating] Served whole in Biryani or curries, but diners push it to the side of the plate, as chewing it causes a smoky explosion in the mouth.
Allergen
None