Black cardamom is a key ingredient in India's famous garam masala spice mixture and several other masalas mixes. It is 1 inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin. It is largely used in savory dishes ranging from curries, stews, and dals (lentil dishes) to pilafs, in Indian cooking. It is mostly used whole and almost always fried in a little oil to cause it to fully release its flavors and aroma. Black cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron. Black cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. In recipes, black cardamom should not be used if a recipe calls for green cardamom. The two pods have extremely different taste profiles. Unlike green cardamom, the black variety of this spice is rarely used in sweet dishes.Disclaimer:
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