Black Cardamom is my favourite when I make Channa Masala. It is a dark brown pod with a smoky scent and flavour.
Black cardamom has a pungent aroma with a citrus and eucalyptus flavour.
The Green cardamom pods are harvested before they mature, while black pods are picked much later and then dried over a fire. When a recipe says black cardamom please use black cardamom.
- In traditional Chinese medicine, cardamom is used to treat digestive issues as well as the symptoms of a cold.
- The anti-inflammatory properties.