Meghalaya's Black Cardamom - Kali Elaichi - 50gm
Meghalaya's Black Cardamom is sourced from cardamom-growing areas in the hills of Meghalaya. The pods are harvested, then traditionally dried over smoke, which is what gives black cardamom its distinctive smoky character compared to green cardamom.
The pods are dark brown to black, coarse and slightly wrinkled on the outside, with small black seeds inside. They carry a strong, smoky aroma and a bold, slightly camphor-like flavour, distinct from the sweeter, more floral notes of green cardamom.
Black cardamom is typically used whole in slow-cooked dishes — biryanis, curries, stocks, and meat preparations — where the pod is added during cooking and removed before serving, or lightly crushed to release more flavour into rice dishes and spice blends such as garam masala.
Packed in a 50gm pack. Store in an airtight container away from moisture and direct sunlight to preserve its aroma and flavour over time.
Meghalaya's Black Cardamom is sourced from cardamom-growing areas in the hills of Meghalaya. The pods are harvested, then traditionally dried over smoke, which is what gives black cardamom its distinctive smoky character compared to green cardamom.
The pods are dark brown to black, coarse and slightly wrinkled on the outside, with small black seeds inside. They carry a strong, smoky aroma and a bold, slightly camphor-like flavour, distinct from the sweeter, more floral notes of green cardamom.
Black cardamom is typically used whole in slow-cooked dishes — biryanis, curries, stocks, and meat preparations — where the pod is added during cooking and removed before serving, or lightly crushed to release more flavour into rice dishes and spice blends such as garam masala.
Packed in a 50gm pack. Store in an airtight container away from moisture and direct sunlight to preserve its aroma and flavour over time.
Meghalaya's Black Cardamom - Kali Elaichi - 50gm
Meghalaya's Black Cardamom is sourced from cardamom-growing areas in the hills of Meghalaya. The pods are harvested, then traditionally dried over smoke, which is what gives black cardamom its distinctive smoky character compared to green cardamom.
The pods are dark brown to black, coarse and slightly wrinkled on the outside, with small black seeds inside. They carry a strong, smoky aroma and a bold, slightly camphor-like flavour, distinct from the sweeter, more floral notes of green cardamom.
Black cardamom is typically used whole in slow-cooked dishes — biryanis, curries, stocks, and meat preparations — where the pod is added during cooking and removed before serving, or lightly crushed to release more flavour into rice dishes and spice blends such as garam masala.
Packed in a 50gm pack. Store in an airtight container away from moisture and direct sunlight to preserve its aroma and flavour over time.
Meghalaya's Black Cardamom is sourced from cardamom-growing areas in the hills of Meghalaya. The pods are harvested, then traditionally dried over smoke, which is what gives black cardamom its distinctive smoky character compared to green cardamom.
The pods are dark brown to black, coarse and slightly wrinkled on the outside, with small black seeds inside. They carry a strong, smoky aroma and a bold, slightly camphor-like flavour, distinct from the sweeter, more floral notes of green cardamom.
Black cardamom is typically used whole in slow-cooked dishes — biryanis, curries, stocks, and meat preparations — where the pod is added during cooking and removed before serving, or lightly crushed to release more flavour into rice dishes and spice blends such as garam masala.
Packed in a 50gm pack. Store in an airtight container away from moisture and direct sunlight to preserve its aroma and flavour over time.
