Black Cardamom / Badi Elaichi
まるで正露丸！？肉料理にワイルドなスモーク香を与える巨大な果実
Description
A dark brown spice about 3 times larger than green cardamom. Since it's dried over an open fire, it features an intense smoky aroma like creosote pills.
Classification: For Hardcore Fans,Whole Spice,Smoky
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(Whole)
Instructions
- When making meat curries (Mutton curry etc.) or Biryani, toss whole pod (or lightly crushed) into heated oil during initial tempering.
- Lacks green cardamom's refreshing sweetness, transferring deep smoke and strong earth aromas to oil, completely erasing raw meat odors.
- Extremely strong aroma; 1-
- pods suffice for 4-serving curry. Often removed before eating after dish completion.
Learn more Substitutes, pairings, tips
Key spices
Black Cardamom
Substitutes at Japanese supermarkets
(Irreplaceable due to one-and-only smoky aroma)
Pairing
Mutton curries in general, Biryani, Dal Makhani
Trivia
[Trend] Spice grown in North India's cold regions. A different plant genus from green cardamom; absolutely cannot substitute. Highly quirky, described as 'creosote pill smell', but once accustomed, meat dishes lacking this intense smoke aroma feel unsatisfactory.
Eating tips & etiquette
[Unique Usage] When making Garam Masala from scratch, blending a tiny amount of these black cardamom seeds with green cardamom finishes it into a heavy, professional-aroma masala like a restaurant's!
Allergen
None