Black Cardamom Pods | Badi Elaichi

Why Should You Select Dravida Spices Black Cardamom?

Dravida Spices Black Cardamom Pods are sourced from the dense forests of the eastern Himalayas, where they are naturally smoked to perfection. Our Badi Elaichi is carefully selected for its size and aroma, ensuring a potent smoky flavor that is unparalleled in enhancing the depth of savory dishes.

What is Black Cardamom/Badi Elaichi?

Black Cardamom, or Badi Elaichi, is the larger, smokier cousin of green cardamom, known for its woody, smoky aroma and a cooling sensation. It's a staple in Indian and Middle Eastern cuisines, used to impart a rich flavor to curries, stews, and biryanis.

What Does Black Cardamom Pods Taste Like?

Black Cardamom Pods offer a robust, smoky flavor with a camphorous aroma and minty undertones, making them perfect for adding depth to savory dishes.

Key Benefits of Black Cardamom Pods

Black Cardamom Pods are celebrated not just for their flavor but also for their health benefits, including aiding in digestive health, possessing antiseptic properties, and providing respiratory relief.

Popular Recipes with Black Cardamom Pods

Smoky Black Cardamom Chicken Curry

• Ingredients: Chicken, onions, tomatoes, garlic, black cardamom pods, spices.
• Instructions: Sauté onions, garlic, and spices. Add chicken and black cardamom pods. Cook until tender.

Black Cardamom Beef Stew

• Ingredients: Beef chunks, carrots, potatoes, black cardamom pods, broth.
• Instructions: Combine ingredients in a pot. Simmer until beef is tender.

Biriyani with Black Cardamom

• Ingredients: Basmati rice, chicken, yogurt, onions, black cardamom pods, spices.
• Instructions: Layer rice and marinated chicken with black cardamom pods. Cook until done.

Black Cardamom Dal

• Ingredients: Lentils, tomatoes, onions, black cardamom pods, spices.
• Instructions: Cook lentils with tomatoes, onions, and black cardamom pods for a smoky flavor.

Black Cardamom Scented Rice

• Ingredients: Rice, water, black cardamom pods.
• Instructions: Cook rice with black cardamom pods to infuse a smoky aroma.

Black Cardamom Pods FAQs

Q. What's the difference between black and green cardamom?

A. Black cardamom ususally gives a smoky, woody aroma whereas the green cardamom is known to provided a sweet and aromatic flavors, which is why green cardamoms are often found in sweet dishes.

Q. How do I store black cardamom pods?

A. You should store black cardamom pods in an airtight container and keep it in a cool, dry, dark place. This will preserve their flavor for up to three years.

Q. Can black cardamom be used in sweet dishes?

A. Chefs mostly use green cardamoms in sweet dishes and black cardamom is used in savory dishes. However, the smoky undertones of black cardamom can add an interesting element to desserts.

Q. Should I use black cardamom whole or ground?

A. It depends on the type on the recipe of the dish you are making. For most of the dishes, whole pods are typically added at the beginning and then removed before serving. However, the seeds can be ground and used as a spice.

Q. What can I substitute for black cardamom?

A. Green cardamom will provide a more mild flavor, while bay leaves provide a similar aroma and smoked paprika will offer smoky flavor.

Q. How does black cardamom aid digestion?

A. Black cardamom can help with digestion by stimulating the secretion of gastric juices, which in turn improves digestion and reduces gas.

Q. Can I make tea with black cardamom?

A. Once you’ve tried black cardamom tea, you’ll never be able to live without it. Anyone with cold symptoms will find an improvement after they sip the aromatic tea.

Q. How much black cardamom should I use in cooking?

A. Due to its very unique and strong flavor, you should only start with one pod and adjust according to your own taste. It is probably best used with other spices, which can help to balance out any strong flavors.

Q. Do black cardamom pods have any side effects?

A. Not really, just be sure that when you’re cooking with black cardamom you stick to the quantity recommended by your recipe. You should also avoid black cardamom completely if you have gallstones.