What Is Black Cardamom?
Black cardamom (Amomum subulatum), not to be confused with green cardamom, is also known by the names Nepal cardamom, Greater Indian cardamom, and brown cardamom. It is a member of the Zingiberaceae, or ginger, family.
The Amomum subulatum species is native to the eastern Himalaya region, and production centers in Nepal and Sikkim. Other species of black cardamom (Aframomum, for example) grow in southern China, Somalia, Madagascar, and Camaroon.
Although the misconception exists that black cardamom may be used as a cheap substitute for green cardamom, in fact the flavors of the two differ considerably. Green cardamom is much more mellow than the black variety. Its flavor is fresher, with fruit and citrus notes. It has a eucalyptus element, but it is not as intense as that of black cardamom. The latter has a smoky taste, redolent of pine and camphor, with an astringent effect.
The 3-centimeter pods of the black cardamom are sold whole and may be used this way as a flavoring in stews made of vegetables or meats. If used whole, the pods should be removed prior to serving. The seeds may be used crushed or ground. Ideally, purchase whole pods and store in a tightly sealed container, away from light and heat. Grind seeds right before using, for maximum flavor.
Black cardamom is used as a primary component in the ubiquitous Indian spice blend garam masala, along with coriander seeds, black pepper, cloves, and cinnamon. It pairs well with other "heating spices," and is excellent in rice dishes and curries containing either meat or vegetables.
You can purchase garam masala at grocery stores specializing in Indian foods or even at larger supermarkets with well-stocked ethnic foods sections. Alternatively, try making your own for an economical, customizable blend.
Garam Masala
1 tablespoon (5 g) black peppercorns
2 teaspoons (5 g) cumin seeds
1 teaspoon (2 g) whole cloves
4 large black cardamom pods
3 tablespoons (15 g) coriander seeds
1/2 teaspoon (1 g) crumbled bay leaves
1 teaspoon (2.5 g) ground cinnamon
1 teaspoon (2 g) ground ginger
Place a heavy-bottomed skillet over medium heat. When hot, add peppercorns, cumin, cloves, cardamom pods, coriander, and bay leaves. Toast, stirring, until fragrant. Remove from heat and let cool. When cool enough to handle, remove cardamom pods. Split pods and scrape seeds out into spice mix. Stir in cinnamon and ginger. Place mix in clean coffee grinder and process until all spices are ground. Store in an air-tight container in a cool, dry place. Makes about 1 heaping quarter-cup (approx. 35 g) of garam masala.
Written by S. N. Smith
