Scientific Name: Amomum subulatum
Vernacular Names: False Cardamom
Black Cardamom is more powerful than green cardamom. Smoked, black cardamom has a camphorous flavor with a thick, resinous note that is reminiscent of truffles.
It is used in India in prepared preparations. In West Asia, for salted or in brine preparations. In China, in beef stews. Do not hesitate to use it on long cooking, meats, lentils, ...
Rhizomatous plant with long oval leaves up to 3 meters long. The pods of black cardamom are oblong, with striated and hairy edges, larger than the pods of green cardamom.
Tenez vous au courant de nos dernières trouvailles, créations, ou de nos essais en cuisine ! La feuille de curry, c'est par ici !!