The Spice's Story and Origin:

Black cardamom's story begins in the lush and rugged landscapes of the Eastern Himalayas, stretching across Nepal, Bhutan, and the northeastern states of India. Revered for centuries, black cardamom has been an integral part of the region's culinary traditions and ancient medicinal practices.

Release of Flavor:

Black cardamom stands apart from its green cardamom counterpart with its robust and smoky flavor profile. When crushed or ground, it releases a complex aroma that combines hints of resin, camphor, and eucalyptus.

Blending Science:

The unique flavor of black cardamom can be attributed to its chemical components. The smoky notes come from a compound called cineole, which is also found in eucalyptus. Cineole contributes to black cardamom's distinctive character and adds depth to savory dishes.

Method of Cultivation:

Black cardamom thrives in the shade of dense forests in the Eastern Himalayas, where it grows as part of the Amomum subulatum plant. This perennial plant, belonging to the ginger family, features tall, leafy stems crowned with vibrant green pods that mature into their characteristic dark brown or black color.

Cultivating black cardamom requires patience and expertise. The plants prefer moist, well-drained soils with a slightly acidic pH. They thrive in the shade of tall trees and are carefully tended by skilled farmers who understand the nuances of their cultivation.

Once the black cardamom pods reach maturity, they are harvested by hand. The pods are then dried over open fires or in specialized drying rooms, where they undergo a transformation. The exposure to smoke during the drying process imparts the spice with its distinct smoky flavor.

Grades:

There are no specific grades for Black Cardamom. The attributes below determine the quality of the spice.

Attributes:

Size: Black cardamom pods come in various sizes. Generally, larger pods are considered to be of higher quality as they tend to contain more flavorful seeds.

Color: Black cardamom pods should have a dark brown to black color. The pods should be dry and free from any signs of mold or discoloration.

Aroma: Black cardamom has a unique, smoky, and resinous aroma. The aroma should be strong and pronounced, indicating freshness and quality. A strong smoky scent is often sought after in black cardamom.

Flavor: Black cardamom imparts a distinct and robust flavor characterized by smokiness, earthiness, and hints of resin. The flavor should be intense and contribute to the overall profile of the dish.

Common Uses:

Black cardamom, also known as "hill cardamom," is a distinct variety of cardamom that offers a smoky and earthy flavor profile. It is widely used in various culinary dishes, particularly in Indian, Middle Eastern, and Southeast Asian cuisines. Here are some culinary dishes where black cardamom is commonly used:

Indian Curries: Black cardamom is a key ingredient in many Indian curries, especially those with robust and rich flavors. It adds a smoky depth and a slightly menthol-like taste to the dishes, enhancing the overall complexity.

Biryani and Pilaf: Black cardamom is often included in biryani and pilaf recipes to infuse the rice with its distinctive smoky aroma. It pairs well with other spices and contributes to the aromatic profile of these rice dishes.

Meat and Poultry Dishes: Black cardamom is frequently used in meat and poultry preparations, particularly in slow-cooked dishes and stews. It imparts a smoky and woody flavor that complements the savory flavors of the meat.

Masala Chai: Black cardamom is a common ingredient in masala chai, the popular Indian spiced tea. It adds a robust and smoky note to the tea, enhancing its flavor and providing a unique twist.

Pickles and Preserves: Black cardamom is sometimes included in pickling recipes, especially for vegetables and fruits. It adds a distinctive smoky flavor to the pickles, contributing to their overall taste.

Spice Blends and Garam Masala: Black cardamom is an essential component of many spice blends, including garam masala. It adds depth and complexity to the overall blend, enriching the flavors of various dishes.

Grilled and Roasted Meats: Black cardamom can be used as a seasoning for grilled and roasted meats, imparting a smoky flavor to the dish. It works well with lamb, beef, and other meats, providing a unique taste experience.

Soups and Stews: Black cardamom is occasionally added to soups and stews, particularly those with hearty and robust flavors. It adds a smoky undertone that complements the other ingredients in the dish.

Cooking Hints:

Black cardamom's smoky and earthy flavor makes it a distinctive spice that adds depth and complexity to a wide range of dishes. Whether used in curries, rice dishes, or spice blends, black cardamom offers a unique and memorable taste that can elevate your culinary creations.

Harvest Time: November - February

Grades:

• Conventional and Organic

• Seeds

Production: Descoriated seeds, optically sorted to remove rocks and off-color seeds

Certificate of Analysis: Water activity <0.80

Molds <0.01%

Foreign Matter <0.01%

• Single Origin / Farmer Direct.

• Supports farmers in Guatemala.

• Bottle ready with bold green color and sorted to remove splits and off-colors.

We offer three Cardamom products:

Extra Bold Green Cardamom Pods, 8 mm diameter size. 450 gm. per liter density

Bold Green Cardamom Pods, 6.5mm and above diameter, 415 gm. per liter density

Packaging: 35-pound plastic bag inside cardboard box sized 20” x 16” x 8”. Larger orders palletized, 1,440 lbs 34,560 lbs per truckload.