Technical guide
| Origin | Indes |
|---|---|
| Net weight | 20 |
| Conservation / Utilisation | Keep in a dry, dark place |
| Price incl. tax | €7.70 |
The words of Olivier Roellinger
This large seed is a less intensely flavoured variant of the more common type of green cardamom. Its characteristically light, smoky aroma comes from having been dried by a fire. Tastes of wood and resin offset the camphoraceous hints that both black and green cardamom are known for.
Cut the pod in fours and put ¼ into a pot-au-feu, vegetable stock, or shellfish bouillon. Black cardamom is part of our Poudre de Tonkin, which is used to make lightly flavoured stocks and bouillons.
Cut the pod in fours and put ¼ into a pot-au-feu, vegetable stock, or shellfish bouillon. Black cardamom is part of our Poudre de Tonkin, which is used to make lightly flavoured stocks and bouillons.