Black Cardamom (Barra Elaichi)
Black cardamoms are larger than green cardamoms and have a smoky flavour. I use the seeds in making Garam Masala powder as they add a distinct aroma. I also add a pod or two in my biryani and pulao preparations for their rich aromatic fragrance. Black cardamoms are never used in any of my sweet dishes as their distinct flavour does not mix well with the sweet flavour of green cardamoms.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
My Favourites
