You’ve probably seen green cardamom and, chances are, you’ve become mildly obsessed with it both in sweet and savory preparations. Like green cardamom, these black pods also cool the body when hot and warm the body when cold, but they have a completely different flavor profile. Often found in garam masala and tandoori spice mixtures, the distinct characteristics make them perfect for fall and winter cooking.
Still highly aromatic, black cardamom has incredibly deep, smoky notes. You know the scent on a cold fall day when fireplace smoke gently perfumes the crisp air? That’s what you’ll get from these little dark pods. They’re spicy, can be used quite liberally, and impart a bold rustic flavor to anything they come into contact with.
Try throwing a couple crushed pods in soups, hearty stews, and braised meats or simply in some steamed rice or barley. The only rule of thumb to remember is that, unlike green cardamom, it’s best to keep the seeds intact in the pods.