Black Cardamom also known as Moti Elaichi, Large Cadamom, Brown Cardamom, Cardamom pods, Fat Cardamoms.

Amomum subulatum, also known as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom,big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. Its seed pods have a strong, camphor-like flavour, with a smoky character derived from the method of drying. In Hindi it is called बड़ी इलाइची (baḍī ilāichī).

The process of roasting over an open fire makes the black cardamom with a strong smoky, woody flavour unlike the subtle sweet flavours of the green cardamom. This spice is used extensively in many cuisines and curries  and is very popular in rice dishes like biryani. 

Receipe from the Chef's Kitchen 

• To get the best aroma and flavor rub a few pods in between your palm and sprinkle over a cuisine or curry.
• Once cooked discard pods after cooking or you can leave them in to infuse for added flavor and fragrance
• Can be used in many curry blends alongside the green pods and other spices.  
• Best to use with rustic slow cooked foods, in rice and in curry dishes.

Storage

• Once opened we recommend transfer of product to an airtight container. This will retain freshness and flavor.
• Store in a Cool Dry Place

Allergen Warning

Packed in premises that handle other seeds and soya