BLACK CARDAMOM - What it is, How to use it & Why you shouldn't put it in Tea - Spice Finds
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- Опубликовано: 29 ноя 2024
- BLACK CARDAMOM - What it is, How to use it & Why you shouldn't put it in Tea - Spice Finds
Scientific Name: Amomum subulatum
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Check out my other spice finds episodes here: ruclips.net/p/PLvGFkMrO1ZxKHqCyzcjb3pxVwU89S6JU9
Second?
I'm having trouble finding the assam tea that comes in smaller pieces like you have. At least online it is all either loose leaf or isn't obvious. Definitely no stores around here that sell specialty teas either. I don't even have an Asian grocery within 2 hours of me T^T let alone specialty teas.
Please do a video on sumo citrus if you find it
I'm so sorry my RUclips fake adopted family Nephew... I have fallen behind in watching your videos.😞
I'm committed to catching up today. ✌🏻💯
Keep Eating Fruit!!! 🤣😁✌🏻💜☮️😎🌟
sumo citrus in in the "orange comparison" video from a few years back :)
Black cardamom is a "secret weapon" spice for me. I simmer a few pods in a stick of butter and then use pats of the butter on hamburgers or to finish fresh refried beans.
great idea!
G
Ooh I may add it to my burger or steak seasoning.
That sounds wonderful! I bet it would go on lamb burgers!
It’s my secret ingredient in congee. It really brings out that meaty side of ginger.
Black cardamom is grown in the southern foothills of the Himalayas in Sikkim. Green cardamom is grown in southern tropical state of Kerala.
Black cardamom is usually used in meat dishes for its more intense smoky flavors. Whereas green cardamom is used in both sweet and savory dishes in the Indian subcontinent.
Green cardamom is also an antidepressant as such it is very popular in lots of baked goods in Scandinavia countries as well and when consumed raw is a mouth freshener 🙏
I use badi/kali elaichi mostly in pulao and in Kashmiri mutsch - absolutely love the flavor! I did once see an unusual murrabba recipe... mooli with badi elaichi! Haven't made it yet though. And.. a Punju friend mixes badi elaichi hulls with black tea...
my mom grinds it into the powder and use it in the dishes as required, i started doing that as well. Its amazing in chole or paneer dishes too.
@@pelqel9893ioA
😅l
It makes excellent flavoured rice puddings and coconut drinks
Hi, Could you please tell me if I can grind it with the pods? Or it needs to be removed ?
I tried black cardamom in some tea after seeing this video. I used mint leaves, 2 cloves, 5 black peppercorns, 1 inch cinnamon, 1 half star anise, 1 black cardamom, 3 green cardamom and a tablespoon of honey. Of course with a couple spoons of actual tea leaf in there too. It was a nice addition and when used alongside green cardamom it only slightly adds a smoked flavor. Thank you for introducing me to this spice. 🙂
Boy sounds great thanks for sharing
Bruh tea masala is - 2-3 green cardamoms, 1 clove, 1 small piece of cinnamon. Star Anise and black cardamom are for curries they don't belong in a tea. Yes u can use star anise sometimes it helps in digestion but not the black cardamom
Plz avoid HONEY. Honey dhould not be heated.
@@wheathusk2499except for black cardamom, they make the tea delicious.
I find any more than 1 arm of the star anise in a serving of tea and all you taste is star anise - you just wasted your other spices. Mostly I've stopped using it though and just stick to ginger and green cardamom.
I know you always say that you're not a cooking Channel but I love seeing your creative and unconventional uses for ingredients!
I started replacing one green cardamom pod with black in my masala chai (just ginger + cardamom + black pepper) because it still tasted like cardamom but with a smoky note. The smokiness pairs really well with some good quality black tea like Ceylon, which makes it almost like a deep dark chocolate flavor. You could even add in some lapsang souchong if you really like the smoky flavor.
dude I went out two days ago to find some black cardamom after seeing this comment AND OH MAN, it's SO GOOD in ceylon.
Awesome suggestion. I love smoky tea so much I smoke it in my smoker. I love the just right smokiness of Russian Caravan black tea.
I just made black cardamom tea. Way better than green imo. So good!
Masala chai already has a strong taste isn't adding more smokiness on top of the black cardamom a bit much?
So happy to see black cardamom getting attention. I mostly only put it in garam masala, but it is great in anything where you want to impart a smoky smell.
I found out a couple of years ago that there is such a thing as Ethiopian cardamom that is delicious as well, but *different* from the Black Cardamom that is used in indian/pakistani cuisine (it is also sometimes called "False Cardamom"). I found out about it because I accidentally bought it and used it as Black Cardamom, and it's very delicious but distinctly different from regular Black Cardamom. Looks similar, but slightly larger in size and smoother, rounder in appearance. It is somewhat in a similar neighborhood in flavor.
Though after that one time i was not able to find it in the store.
I have been trying to find that one for years now. I‘m so jealous
I want to try some!
It’s called kororima
@@StrawberryGirl3333 i was able to find just the seeds on Amazon a couple of months ago! Still haven't found the whole pods ever since that one time.
Hey @surkh, its latin name is Aframomum corrorima, might be easier to find that way!
I've been using black cardamom in hotpots, braised meet/tofu and for a peculiar Chinese style morning soup. I love that spice almost as much as the Sichuan pepper.
Green cardamom goes very well with milk and cream! I've made tasty creme brulee with cardamom. Ice cream with cardamom and rose water is yummy. The best dessert I ever had in India was a cardamom and orange blossom water milky soup with tender noodle pieces of some sort. Language barrier prevented me from getting all the info that I wanted about this amazing dessert! This was in the time before Google! I agree about the chai. I have heard people ordering " the spiced masala chai tea"
True, you can honestly just take fresh milk and let it infuse with cardamom by just letting them sit in the same vessel and waiting about 5 days and it is fantastic.
Orange and green cardamom is a fantastic ice cream flavour. Cardamom yoghurt is pretty great too
i think the noodle dessert is called falooda
What you had is called the "semiya payasam" in my region(Kerala, India). It is one type of payasam(a range of sweet dessert like dish in our culture). The noodle like pieces are "vermicelli"(similar to spaghetti but thinner). Just out of curiosity, Have you visited Kerala when you came to India?
Usually I use fresh vanilla bean in my cream brûlée, I’m definitely going to replace with fresh cardamom, never thought of this but I love cardamom in my tea. Thanks for the idea.
I'm vegan, and when I cook a pot of dried beans from scratch I love to add a few black Cardamom pods along with smoked paprika and a teaspoonful of Lapsang Souchong tea for a really nice smokey "ham" sort of flavor.
I love that tea, that's cool
I always find it interesting looking at vegans/vegetarians and their food choices and how they always try to emulate meat. I tried going vegetarian for ethical purposes I became thin, pale and didn't have energy. As soon as I started eating meat again with all the nutrients vitamins and minerals that it has I got my health back started gaining weight and had more energy. I think the best thing we can do is to make ethical choices how the animal was raised and harvested the best being wild game... The animal lives in its environment free until the day it becomes food.
@@tennesseehomesteader6175 being vegetarian is far healthier then going full vegan. Also being vegan messes with your brain, chemical imbalances, and many vegans can be psychotic...
@@-jank-willson yeah I wrote this and didn't mean vegan I meant vegetarian. My mistake I have corrected my post. It's interesting what you said didn't know that.
@@tennesseehomesteader6175 I had that same issue and it turns out I have a kidney issue, I have to eat mostly meat and can't eat some grains with gluten and only small amounts of veggies with oxalic acid like chard, beets, spinach, or if you're into the more rare stuff sorrel or oca or any oxalis plant eaten for it's roots or green unless they are cooked. I recommend getting some tests to make sure you don't have the same issue, I have had my RUclips videos interrupted by doubling over in pain, and ended up in the ER due to this issue.
As a Swede, green cardamom is very familiar, it's just used so much in pastries and buns/rolls. But if you read old cook books from 200 years or so back "grains of paradise" was just as common - used in swedish version of gingerbread etc. This is something that is simply impossible to find in Sweden nowadays.. I have to get it shipped in from Nigeria where it's amongst igbo population are used together with kola nut.
@@revilo00 nä det var en miss av mig. Trodde det var alligatorpeppar/paradiskorn som är en annan kusin till kardemumma, men svart kardemumma är en annan sort, om än lite liknande i smak och väldigt lik till utseendet. Alligatorpeppar är något blekare i färgen och har mer mint/eukalyptus-aktig bismak och är starkt pepprig men saknar rökigheten som den svarta kardemumman har och kapslarna är något större och mer avlånga till utseendet. Jag tycker alligatorpeppar verkar stört omöjligt att få tag på i Sverige, som tur är har jag en kran i stan.
Och den står omskriven i Cajsa Wargs pepparkaksrecept
Black cardemom combines well with like
Juniper
I've added black cardemom to tea and masala chai
I feel like the green cardemom is needed to back up that idea of masala chai
But the black cardemom gives a certain depth and body and savoriness that isn't there as much with the standard spices of like
Star anise, green cardemom, black pepper, cloves, cinnamon, nutmeg, mace ect.
Gives a smokey resinous savory woody character.
I've mixed it with lapsang Souchong and juniper berries out of curiosity, it turns campfire tea into foresty tea
Can we use the pods of the black cardamom as well?
Hey Jared, the one you couldn't identify at the beginning is the dried fruit of Galangal (Alpinia galanga) - not to be confused with Sharpleaf Galangal (Alpinia oxyphylla).
It doesn't really have an english name, so probably they made do with "Red Cardamom". You can find it under the name "Hongdoukou".
In English, it's just called galangal. That's just what it is and what it is called. Calling it "red cardamom" seems more like a 'americans are dumb and don't know worldly spices' reasoning to call it something that would generate more sales. And sure enough, most people around me aren't familiar with galangal. (It might blow people's minds to know that most of the people I know don't even know what allspice is) But I've always been aware of galangal as galangal.
Wow, thank you Alasdair.
@@ericv00 Yes the plant is known as Galangal in English - however the rhizome is more commonly used in cooking, so perhaps they called it "Red Cardamom" as that is used in a similar way. A bit like Coriander vs Cilantro in the US. I don't think it's necessarily because people are unfamiliar with the spice, though maybe that's the case.
@@alasdair_scott Maybe, but it is pretty obvious whether you have the 'root' or the fruit. And I'm pretty sure when the rhizome is called for in a recipe, I've seen it as "galangal *root*".
@@ericv00 same galangal as the galangal ginger root that is used in thai cusine?
I love how everyone's masala chai is a little different. I learned to put both types of cardamom in mine, 3 pods of green and one of black. I haven't made chai for a little while ....... Now I need to shop for the ingredients.
Fortunately, we have an excellent Indian store in town that specializes in spices.👍
Would you mind sharing your chai recipe? :)
Never tried black cardamom, but I'm very well acquainted with the green pods. My Swedish grandfather would have ground cardamom on buttered toast with breakfast very often and, despite my sweet tooth as a kid, I developed a love for it myself.
Black cardamom, as you stated, is more savory-friendly. In Indian cuisine, it is added sparingly, a few pods, to muglai meat curries, where, of course, a whole lot of other spices are added. On the vegetarian side, whole black cardamom, a few pods, gives that special smoky flavour to bean curries, as in the red kidney bean (rajma) curry, so popular in the northern-most provinces of India.
as a connoisseur of Ethiopian cuisine, black/false cardamom is one of my favorites flavors. Hard to find in the US, alas, and most berbere/awaze here omits it as an ingredient
U can find them in India or Pakistan grocery
I looked into getting Ethiopian cardamom to display in the video but it wouldn't have come in time. I'll have to try it in another episode.
@@campfirestories2574 I think Ethiopian cardamom is another Aframomum like Grains of Paradise, not Ammomum like the Indian/Nepali version.
@@WeirdExplorer did you order yours online? Would you mind sharing website if so?
@@WeirdExplorer if you can make the same recipe with different cardamoms and do a taste test for difference?! iirc ethiopian is similar to green.
About a year ago I bought a pack of black cardamom at the local Desi Mart, largely because it was a lot cheaper than green cardamom. I initially tried to use it as I would have the green ... extracting the seeds into a mortar & pestle to manually grind, but I found the interior of the pods to be quite sticky, and it became a major chore to get them separated. I got onto RUclips (as one does) and found various Indian ladies talking about the spice. Several of them noted the usability of the pods, and how putting the whole pods into a spice/coffee grinder worked great. This is how I've been using it ever since.(I primarily use black cardamom in baking, mixing it with chopped dates in sweet loaves). This was a fun vid.
I use black cardamom in my rice, it's very efficient, one pod adds a lot of flavour and it's easy to remove after cooking
I love both green and black cardamom. I use it in curries all the time. I think most people like to either use them whole and fish them out before serving; or remove the husks and grind the seeds to a powder; but I like to crack them slightly in a mortar so that the seeds release more of the flavour when they boil in the curry. And I don't mind the surprise taste explosions when I chew one that has been cooked.
Speaking of smoky spices, have you tried Cameroon Pepper? Smells nearly identical to smoked paprika, but it's very spicy in a peppery way, with a bit of that Sichuan peppercorn numbing. It's SO GOOD in chili!
sounds great, I'll look into it
@@WeirdExplorerYeah, Piri-piri! This stuff is positively deadly! My folks were gifted a large jar of it straight from Equatorial Africa in the late Sixties, which lasted throughout the Seventies and beyond. A point-of-a-knife of this was more than enough to ignite a large serving of our traditional Tuesday's Couscous!
Ground green cardamon has been my "secret" ingredient to pastry goods for some while. Even the simple cinnamon roll just pops with a little addition.
On a totally different note: Have you ever tried cooking with Pandam leaves or used its extract? It reminds me of notes of malt, hazelnut and vanilla. I like it in coffee, but a lot of south asian dishes use it when cooking meats. Strangely delicious! Would love to see a vid on it.
i think an episode about pandan leaves would fit the channel nicely.
Making coffee with pandan infused water is amazing.
Pandan is lovely. I wish it wasn’t so hard to find, it loses flavor quickly if not frozen and that probably explains a lot about why it didn’t become a major spice of commerce!
I put cardamom and a little rose water in my pumpkin pie filling it really kicks it up.
I love tossing in a knot of pandan leaves into the rice pot when cooking, it's really kicks it up and is very similar to the essence of jasmine rice.
I love your spice finds episodes! Not many people really review spices. I don't think you could make enough. Same with some "medicinal" herbs, I suspect most of them were used as spices before people started making medical claims, and with most of them I have had success using some as seasoning.
I usually infuse vodka with green cardamom and add simple syrup to taste, a grown up substitute to Swedish cardamom buns with my after dinner cup of coffee.
Det måste jag ju bara testa! Tack för tipset! 😁👍
I like the taste of both cardamoms but they both give me crippling migraines. I was very glad to find that out as cutting out cardamom has improved my life immensely.
Oh really? does ginger bother you?
@@WeirdExplorer Ginger, galangal, kentjoer, zerumbet and turmeric are all absolutlely fine in large quantities. Something very specific about the cardamoms. A friend once joked that he had bought my kryptonite and produced a bottle of dayglo green cardamom liqueur.
Krachai is fine too, I forgot the krachai, that is a mild but tasty one.
Migraines really are a strange thing. Back when I was a kid hearing Scottish bagpipes would trigger a migraine for me.
that's weird.. a migraine isn't a symptom of allergies, is it? And then someone mentioned the sound of bagpipes also causing a migraine... sensory overload maybe? But why so specific?
The superstitious part of me wants to believe in another thing lol but there's probably a reasonable explanation for everything.
Dude you're documenting so much stuff. It makes me happy
I love black cardamom!! You should do a video reviewing methi seeds, I find they are super good ground up and dusted on oven baked potato wedges with other seasons too
It's on my list for a future episode :)
Fenugreek?
@@Totalinternalreflection exactly!
@@robertgiangregorio1018 Just don't chew on the dried ones like he did with the cardamom seeds... dried fenugreek is hard as stone. I used to grow it, mostly for the leaves but i like to put in some seeds to in dishes to get just a bit stronger flavor... i think everyone recognizes the flavor from things like the yellow curry powder which exists in pretty much the entire world, also in "mango sauce" aka "amba" at shawarma houses they don't taste of mango at all mango is just used to make it acidic, all the flavor is fenugreek and maybe some chili, very common flavor but people don't know what it is.
Also the leaves (and sometimes including unripened seedpods with the leaves) are great in things like the iranian style of "green stew" (ghormeh sabzi) which is a stew with lamb meat and, iranian dried round lemons, loads of green leaf herbs; parsley, fenugreek, chives, coriander leaf (which is fine even for people who hate coriander, because when cooked it loses that stinkbug aroma), mint, sometimes basil, marjoram, dill, spinach, swiss chard or any variation of these.
Parsley and fenugreek leaf are the two that should almost always be in there... though i'd go easy on the dill, but i've seen it used in this, often you can find packages with the dried herbs for this, and make it from that, I guess that's for winter/early spring if it's hard to get hold of the herbs. I think it's better to use raw or frozen (frozen should be no problem since you're gonna cook them anyway).
@@gunnarthegumbootguy7909 I have def noticed how insanely hard those seeds are, I use a coffee grinder to grind them up lol!
I have been wanting to make ghormeh sabzi from the recommendation of a friend, but I have not gotten around to it (it's also hard to find fresh fennugreek leaves where I live).
I had the pleasure of trying a bean curry made by my roommates from Pakistan who used black cardamom in their dishes. It was really good. I recall black cardamom has a sour tasting flesh on the inside and I was told it was not preferred in making Chai. But tbh I did not know there were other types of cardamoms in the world.
Where i come from, pickled eggs are very popular and we had a visitor who taught me how to make Chinese tea eggs. I combined the 2 and use 3/4 vinegar but the other 1/4 is soy sauce and then I add spices similar to the ones used in tea eggs. One of the spices I have taken to using is black cardamom, really works well in that application.
Good idea!
Green cardamom when freshly ground is a smell of heaven there’s no other way of putting it and I speak from experience there’s something about the smell that leaves me with no words to express it. I grind all my own herbs and sometimes even salt I have a spice grinder for it. I’m looking for a new one, so I’ll probably be getting a new one soon. I also used to grind my own flower for the same reasons you get better quality that wayand your controlling it. We have and there are people who sell here black cardamom I just haven’t ever bothered with it because I don’t know recipes that require it.
Quantity: One for two people if using whole. If freshly grounded, use one for 6 people.
Usage: Use along with green cardamon in savoury dishes. Do NOT use it in thing that are predominantly sweet, like tea or bakery items (including breads). Use only in gravy. It only adds a smokey flavour
Yes, you are rightly said the black cardmom we mostly use in vegitable masala and also in meat masala. You can use it directly when boiling chicpeas, beans etc.
Black cardemom is soo addictive. Once i bought it, i tried it in stews, bread, coffee, tea, barbecue saus, chili, and it all works.
It’s flavour is more rounded and less flowery than the green stuff.
Do you leave the pods whole in stews or break open the pods?
I always break them open. Sometimes i will only soak the peel in hot water and grind the seeds. So you don’t get a piece of cardemom in your mouth.
Four cardamom pods??
Omg, you are brave!!!
This is actually the only spice I can’t stand. I can even sort of live with star anise and cloves, whereas in the past I was like “nope, nope”, but everywhere there’s a hint of cardamom, I can’t eat it.
Can’t eat Massalla, or hawayej or any of that..
I’m ok with Cardamom flavored black coffee - but only smelling it, not drinking it.
And you added the pineapple ketchup. 😂
One of the spices that I see the most confusion about is red pepper. While black pepper is the unripe fruit of piper nigrum, red pepper is the ripe fruit, and it has a milder, more red berry and caramel taste. While black pepper is best used cooked, red pepper works great fresh, in things like salads. I've even seen spice books confuse red pepper with rose pepper, an entirely unrelated spice from the cashew family, because it's so rarely used in the west. I think it would be awesome if you did a video on red pepper.
Great timing!, just bought a whole bag of black cardamom! I always used green cardamom in recipe that called for black cardamom, but they're SO different now that I tasted both. Imho Cardamom (any kind) is the BEST spice ever.
About 30 years ago I used to regularly use black cardamon in my chai, but it's hard to find, and the chai is fine without it. Love green cardamom though. :)
Have you heard of Sha Ren (Amomum villosum)? It apparently tastes very similar to green cardamom but is much easier to grow here in FL. Green cardamom plants have a mind of their own… The leaves of A. villosum also smell like sweet candy and flowers. I love the ginger family!
I tasted that sharen. And all I can say is that it tastes like weak Siam cardamom with a more galangal-like pungency with strong camphor, cinnamon and vanilla notes. I recommend using this with honey to make it less acrid.
I chew green cardamom by itself all the time. I love it. Great pallet cleanser after a meal and makes my breath smell like lemon pledge lol
They say it’s a breathing remedy and it makes sense …. it tastes like Vis Vaporub…!
I... can't *believe* that i didn't know there were more types of cardamom than the green. My Swedish self wonders what a black cardamom bun would be like... 👀
hmm... if you cut the sugar down you could make it a savory one!
@@WeirdExplorer That actually sounds like a really nice picnic food to go with grilled veg!
The mystery "red cardamom" looks to me like Galangal seed/fruit. I have a couple bags labeled as that. It's WONDERFUL.
That looks great. I cant biryani without it(the green too). To me it's almost a cross between paprika, tumeric and cumin all smoked together. Also makes some interesting bitters if you are in to cocktails
Black cardamom has a unique flavour. Very difficult to substitute for--slightly reminiscent of an Isla whisky, slightly medicinal. I have a Mughal recipe for beef or mutton stew with yoghurt. Black cardamom is one of the spices used. Perfect.
Very interesting. Thank you for doing this, I use green cardamon in my coffee every day as well as cinnamon and a sprinkle of cloves and nutmeg. Delicious.
There's also white/round cardamom that you can find in some Chinese stores, used in traditional medicine supposedly, but has a unique flavour compared to green or black...
I add green cardamom seeds to strawberry jam and strawberry-rhubarb pie and it's AMAZING.
Great video! So glad you're broadening your scope to include spices! I've been a mad spice collector for years and have a pretty crazy collection. I also have no idea what your little "red cardamon" is... hmmm..
one of the other posters. Alasdair Scott, suggested it was galangal seed, also referred to as "Hongdoukou"
you could try beans!
Indian - kala chana (black chickpeas), whole black urad (in the iconic dish dal makhani). vaal and moth beans are used in sprouted bean curries (valchi usal and misal pav respectively).
Middle Eastern - fava beans (in ful medames, falafel) though beware of favism.
Lupini beans
I've been meaning to find another use for the black cardamoms in my cupboard. Tried making your stew this evening and it was a success! Tastes great and I think I've got a better understanding of the flavour on its own now, so thanks for sharing your culinary adventures!
used Black cardamom last week for a Indian recipe , very different to green so glad i bought it very nice spice
Cool video! A friend of mine with a very refined palette told me about this only just recently. He says it’s really hard to get hold of in the US but he’ll even put it on popcorn.
I make a sugar cookie where I infuse the fat with cardamom, include a little rose water in the wet mix, and swap some flour for almond meal. It's divine.
The masala for chai blend that I use has both green and black cardamom, but I have never used black cardamom in any other way. The next time I'm in the Indian or Asian supermarket I will get some to try. I'm intrigued about trying black cardamom in dishes in which I like a bit of smokiness. In the past, I have used liquid smoke, but my favorite brand is no longer in business. Thanks for this video! I love learning about new plant-based foods.
Very educational and I love Cardamom! Thanks for sharing your knowledge!
Yep I've got a bag of black cardamom from an Asian market that stocks Indian spices, it's so much stronger than green, oily, the smokey smell is so deep and dark I love it
Black cardomon is incredible , ive been using it in bbq rubs and sauces for years to give that smokey flavour and lift,
Hi. I have a hunch that the "red cardamom" is the "pacová", Renealmia brasiliensis. It is an understory plant of the ombrophilous forest, neither rare nor common. It appears sometimes. I haven't tried it, but botanists friends say that the berries really taste and smell like cardamom. They have the same size and format as the ones that appear in your video. Immature fruits are red and firm; ripe, they turn black and soft. I imagine that the conservation of the red, immature, is better. The lack of information is, in itself, another indication; its exploitation is illegal in Brazil. Thanks for the great video!
Thank you so much for your kind and very clear explanation of the material. I was able to understand much through your video. I appreciate it.
Well now I want to make things with cardamom. So there's a legume called tonka bean. It's sort of like vanilla, but more complex. Sadly it is slightly illegal in the US (for consumption, but not as a scent last I checked). But I've heard it's good in marshmallows
Yes, I would like to do a video on Tonka bean.. not sure if I can do so legally though. might get in trouble with the spice police.
@@WeirdExplorer sadly I'm not sure you could. The spice police are always watching.
@@WeirdExplorer I love the smell of tonka bean, for years I’ve scattered it around my clothes wardrobe and it gives just a very subtle “fresh” scent. I like sweetgrass even more for that but it’s more expensive.
I don’t think eating tonka bean in the USA is any more legally challenging than eating a kinder egg: as long as you’re not selling it to someone as a food it’s fine. The taste is nice but beware, some people do have a reaction to it; I like the smell but can’t tolerate eating it.
Both Black & green cardamom are used daily in cooking, especially in North India & Pakistan. Black is used in every daily meal in garam masala, added to dal when boiling/cooking & every curry veg & non. Green is used mainly in sweet dishes as it has a subtle.
That was a solid pointing out the bubbling milk overspill issue. People might not understand how quickly it goes once it starts. Doing God's work
I have some black cardamom and didn't know what to do with it. . . Thanks for the ideas! Love this type of video!
I had some brought to me from india by a friend. What kind of dishes should I use this with? Also, thanks for explaining to me what I have, because I didn't know what it was before this video!
I use both green and black all the time. Most commonly when I cook rice. I fry them in butter with cumin seeds and onion until they release their scent, put the washed rice in until it has absorbed all the butter and then top off with the right amount of water. Using Basmati rice the correct amount of water is twice the volume of rice, bring to a boil, put a lid on the pot and turn the heat down as low as it goes. 12 minutes later the rice is perfectly cooked and there is no need to drain. Pick out the cardamon pods before serving because you really do not want to bite into one!
Also, the good thing about Assam tea, being so oxidized and so dark, that it can withstand boiling or decoction in a way that a Ceylon or even an Earl Grey wouldn't hold up to. You can leave Assam leaves in your pot all day almost and it won't go bitter. I too love Masala Chai lol and Earl Grey, any Scented Tea really 😄
I love food plant stories and this video was great! Thanks Jared 😊
I like just a wee bit of ground green cardamom seeds in my oatmeal (along with a bunch of cinammon). Not too much, not even enough to really notice it, and it takes it to the next level.
Thanks for the recipes. Glad I found your channel. I like weird and that's your approach so we're together on that.
I made a veg biriyani recently, the biriyani masala had lots of black cardamom as well as green cardamom in it. The smokiness and savouriness definitely came through in the final dish. Got mine from an Indian supermarket.
Regarding bay leaf in tea, I also bought Indian bay leaves for the biriyani and they are VERY different, only the shape of the leaf is similar. Indian bay leaf has a much more cinnamon kind of flavour, where standard bay leaf is more piney/lemony. I can see Indian bay leaf working in masala chai better.
I reverse-engineered a recipe from Grandpa Kitchen (RIP, Grandpa) that used what looked like black cardamom. (He just said "spices!" and held up a bunch before dumping them in, so I really don't know😅) That was the first time I'd ever bought or used black cardamom and it is so interesting! Reminds me a bit of star anise. I really need to find more uses for it, though, since at the moment, I only use it in that one recipe.
I am in love with black cardamom!! I seek out IndoPak recipes that call for at least 2 to 3 pods of it! (Mutton stew calls for it and makes it taste heavenly!) If you search RUclips, you will find recipes for Black Cardamom tea. (Good for digestion) I am going to try that out as well!
I make my own garam masala and that is the only reason I have black cardamom. Never knew what else to do with it but now I might try it in some dishes. Also compliments on the excellent masala chai making!
Beautiful indian girl from kashmir cooked for me well using cardamom in her curries cookies & cakes.
When traveling to those exotic out of the way places hearing from the indigenous people would be authentically appreciated
thanks for posting this, I have black cardamoms but never know where to use them instead of green cardamoms.
If you have time try to explore Liputi berries of the Philippines. It is Syzygium Curanii.widely distributed in Quezon province.Bikol area and Samar island.it looks like large blueberry but dark purple in color and the taste is combination of tart,sweet and fruit aroma.this month( feb) small fruit buds are developing. Excellent for wine flavoring etc.
I use red cardamom(i thought it was black cardamom untill now) in chai, mostly cause i got a large bag of it and theyre huge so i just dont worry about buying green... green is pretty nice though, now i wonder how much of a difference there is between black and red.
Mom used to make a tea of cinnamon & black cardamom 3 or 4 sticks of cinnamon to 2 or 3 black cardamoms boil in 2 1/2 cup of water boil for 4 or 5 minutes & drink it plain or with honey for colds & influenza of course all other medicines. My grandmother's therapy for cough & cold was 2 sticks cinnamon with a 1/2 cm licorice stick boiled in 2 1/2 cup of water in centimeter for few mins drink 1/2 cup morning & evening full cup; 1 cup when symptoms are severe (again with all the other medicines) this one helps with cough & cold symptoms.
Cardamom reminds me of bay leaves. The same menthol notes, you wouldn't want to eat them by themselves, but you definitely notice if they're missing from a recipe.
Many moons ago, when I was a wee rookie cook, I bought black cardamom when I should have bought green. I think I still may have those pods going the way of petrified wood in the back of some cupboard.
In India instead of raw Ginger we add what is called Sonti or dry Ginger in tea. It gives very good flavor and injects some freshness in mind. Students drink this tea around 11 or 12 PM to study through out night during exams times. It is little secret.
When we were students, Ginger tea was very often brewed, especially in Winter. For exams, we had Ghat (Catha edulis) leaves that are exactly the wrong stuff to use, especially if you're studying with your friends. Ghat's main side effect is aggression, and it is a lot less tragic to flunk an exam than to lose a friend! Back then, we didn't know about Brahmi (Bacopa monnieri), which is indigenous to Israel, but our young generation does. It works great but does taste foul! Our parents had Lemon Thyme tea with Caffeic Acid in it to help them study, if they could find it.
@@DanielLLevy Wow, so many secrets for students. Great. Thank you sir for sharing.
I use ground cardamom in many dishes I make. One of my favorites spices. It was good to learn about the other pods.
yeee in Finland we use this on all kinds of baking, so good on carrot cakes for example (oh man now I'm drooling)
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ur spice cabinet is LEGENDARY. write a book plz i will buy 10
It's funny that you called tsaoko commonplace and black cardamom a rarity because when I was looking for tsaoko (to make doubanjiang) all I could find was black cardamom!
I think it's easier to find it you have a Sichuanese-oriented supermarket handy, which is not the case in Copenhagen.
I'd like to try it. I often add green cardamom to golden milk, to my soy chunks ragù, my veggie curry... It somehow enhances the meaty flavour of meat substitutes while giving a more interesting flavour profile.
I know you have done a tasting of ripe peppercorns. But in Cambodia they have Kampot red peppercorns. It is not uncommon to see this be the flavor of ice cream as well. I have made it, and the taste is a revelation. Definitely recommend
Firstly, was that cow milk?
Secondly, I feel this video cleared things up to me because the few times I've cooked with green cardamom in a savory dish, it was too bright in the mix.
Another fun cardamom species that I've used in recreating some historical Chinese beverages is the seed pods of Wurfbainia villosa ("Fructus Amomi" in the weird pharmacology terminology, 砂仁). It's got some definite cardamom character, but has a much more potent camphor / menthol punch to it.
I knew about black cardamom (and always keep it on hand), but not red. I'll have to search some out! I will say that I see green cardamom pods at all the local groceries, even though I am in the midwest.
I use black cardamom in my biryanis or other rice dishes. I also use it in my masala powder mix. It is frequently used in Moghulai dishes. We also use it in curries. A frequent item in South Asian cuisine.
Black Cardamom Banana milkshake/hempshake or Green Cardamom&Ginger Mango Lassi amazing!! in my opinion.. and you can't put too much in, it just blends so well.
First time I tried cardamom was in some kind of indian curry. But I've bitten through the whole pod and was like "did i just eat a cockroach....?" The aroma was so strong I'll never forget and I'll never stop hating this spice
I love chewing the left over husk of black cardamon in a curry,,
also recently let some soak in hot water and used the water in cooking.
Have you ever tried Nasturtium seed? It's very peppery. That black card might go well in homemade dandelion root coffee. I 50/50 Chicory/Dandelion coffee . With a scoop a vanilla ice cream on top, better than anything at SB.
Yeah! in some countries its used in coffee. it would probably be a bit like the selim pepper coffee I made a while back
Alexander seeds are pos the best go to Pepper spice aside pepper I find. Has a slight myrhh like smell and taste to it thats pretty unique.
I'm saving all of these tiny Watercress (Nasturtium officinale) seeds for future sowings, but if what you mean by "Nasturtium" is the South American Tropaeolum majus, which is a nasty invasive weed here in Israel, that will smother every other plant in its vicinity, what we use are the unripe fruits. These can be pickled and eaten as "capers", and if the jar is labeled "Nasturtium" and not "Capers", it will not be a fraud and will be legal in the EU as well! This has to be the sane and bloodless option, since the most common local Caper species, Capparis zoharyi, is heavily armed with sharp, recurved thorns that will bite hard, and traipsing the steep terraces of the Judean Hills in the sweltering month of June to collect the buds is singularly uncomfortable!
Please do a video on Capers, without omitting the Rajahstani/ Sindhi "Ker", a.k.a. Capparis decidua, which is too rare and protected here for us to ever attempt pickling!
I had found a recipe for cumin and black cardamom rice. It was very tasty and even more tasty as fried rice in next day.
Black cardamom, also called black gold, makes one of the main exports from Nepal. Grown mostly in eastern Nepal in mountains.
The comments section of this video is very informative and I love it ! Thank you, from Tokyo, Japan. 😊
I’ve used black cardamom in my chili spice blend for years. Just the seeds, though. Maybe I’ll use the whole pod in the future. Would be less work as well.
Oh man, glad you posted this. I had some biryani with a big cardamom pod in it and wasn't sure what it was. I asked my Bengali friend, but he didn't know either. I thought it was the pit of a stonefruit or something.
Love chewing on cardamom seeds. yum The bread they make over fires with cardamom is fantastic.