Black cardamom is an admired Indian spice, called badi elaichi or kali elaichi, that’s utilized in many of the cuisine’s signature dishes. It is in the type of seed pods, which are dark brown to black in color and release a smokey flavor because of the way they’re dried. Cardamom is used for its bold and decisive flavor, tends to be the world’s third-most expensive spice, excelling in price per weight only by vanilla and saffron. Both the pods and the seeds are used in cooking and available year-round.
This spice also has a shady taste of resin and camphor, along with menthol, a slightly mint kind of fragrance that provides balance to an otherwise funky flavor. These severe, heady notes place black cardamom in the “warming” spice class, along with black pepper, cloves, and chilies.
In traditional Chinese medicine, cardamom is used to treat digestive issues as well as the symptoms of a cold. Studies have shown cardamom to have anti-inflammatory properties. Besides, the spice has been expected to help prevent cancer.
50 gm, 100 gm, 250 gm, 500 gm, 1000 gm