A warming spice, black cardamom is used more commonly in savory dishes. It has a smoky flavor which comes from the method of drying on a flame which also lends it a distinct aroma. This dried fruit is sold both as pods and seeds where the pods carry a higher flavor.
Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually it is used best in hearty meat stews and similar dishes. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames and render it more suited for spicy dishes.
Black cardamom is a natural remedy for respiratory problems. You can combat asthma, cold, cough and bronchitis with these black pods. Black cardamom contains a strong aromatic flavour, and can fight dental disorders such as teeth and gum infections, as well as bad breath. Regular intake of black cardamom will keep your heart healthy, your blood pressure under check, and also reduce the chances of a blood clot.
How to store
Keep cardamom in a tightly sealed container in a cool, dark place. Whole pods will last about a year this way and will begin to lose their flavor thereafter. Ground cardamom seeds have a shelf life of only a few months because the essential oils begin to dissipate as soon as the seeds are ground.
Hindi – Badi Elaichi
Kannada – Dodda Yelakki
Konkani – Masala Ello
Malayalam – Perelam, Karutta elakka
Marathi – Masalyachi velchi, Veldode
Tamil – Katu elam, Periya yalam
Telugu – Peddayelaki
Urdu – Bara elaichi, Purbi elaichi