Popularly known as Badi Elaichi or Kali Elaichi, Black cardamom has long been a part of Indian cuisine. They are often bigger, thicker, and more wrinkled than green cardamom. They are primarily used to flavour savoury meals like rice preparations. While both cardamom kinds are common in many different cuisines, the black variety is also used in health and beauty products.
Scientifically referred to as Amomum subulatum, Badi Elaichi or Black Cardamom is a herbaceous plant that belongs to the Ginger family. Usually found in mountainous regions such as Southern China and the Indian Himalayas, they are tough, wrinkly, dried and come in pods that have dark-coloured seeds inside them. Amomum subulatum is used in Indian cooking in the form of a spice.
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