Black cardamom (also known as brown cardamom, elaichi, thảo quả and tsao-ko) is a plant in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor. The pods are used as a spice, in a manner similar to the regular Indian cardamom pods, but those have a drastically different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes and has a smoky taste.
Black cardamom is used as a primary component in the Indian and Nepali spice blend garam masala, along with coriander seeds, black pepper, cloves, and cinnamon. It pairs well with other “heating spices,” and is excellent in rice dishes and curries containing either meat or vegetables.
It is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders.
Entrees at Himalayan Restaurant with Black Cardamom
The most famous entrees with Black Cardamom are: Peas Pulav, Briyani, Lamb Curry