Black cardamom has a strong, camphor-like flavor, with a smoky character derived from the method of drying. Black cardamom is aromatic with a hint of smokiness. Camphor can be detected in its aroma. Native to the mountainous area of the Himalayas and stretching to Southern China, it is also grown in Cameroon, Madagascar, and Somalia.
- Black cardamoms enhance and intensify the taste of other ingredients if used after crushing a bit and then used. It has an acceptable taste, flavor, and aroma that stimulates the taste buds when used in rice and savory dal preparations.
- Besides a wide range of beverages and sweets. In India, it is a popular ingredient of Pan Masala.
- Black cardamom pods can be used in soups, casseroles, and marinades for a smoky flavor, much in the way bacon is used.
- Try black cardamom powder to flavor rice pudding, cakes, ginger fig chutney etc.
- Cardamom is one of the spices used to make Garam Masala and thus tastes great in savory recipes like tandoori or vegetable dishes.
- It also works well in herbal infusions and health tonics, chai and even coffee.