Black Cardamom seeds pods have a strong camphor-like flavor, with a smoky character derived from the method of drying.
The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames.
The whole pods can be used in bland lentil and rice dishes in an unsubtle manner. Also in stews, and curries –the pods are kept whole and are removed at the end of the cooking.
Black Cardamom Basmati Rice
- 2 black cardamom pods
- 2 cloves, whole
- 1 (2") cinnamon stick
- 2 tablespoons vegetable oil
- 1 1/2 cups basmati rice
- 1 small onion, finely diced
- 2 1/2 cups water
- 1 tablespoon cumin seed
- salt to taste
- Place rice in large bowl, cover with water, soak for 20 minutes.
- Heat oil in large saucepan over medium heat.
- Add cinnamon stick, black cardamom pods, cloves and cumin seed.
- Cook and stir for about one minute, then add onion.
- Saute onion until golden brown, about 10 minutes.
- Drain the water from the rice and stir into the saucepan.
- Stir and cook for a few minutes until lightly toasted.
- Add salt and water to the mixture and bring to a boil.
- Cover and reduce heat to low.
- Simmer about 15 minutes until all water has been absorbed.
- Let stand for 5 minutes and fluff with fork before serving.
Black Cardamom Ginger Tea
- 2 black cardamom pods
- 1/2 inch piece of ginger, fresh
- 2 tsp suger (adjust to taste)
- 1 1/2 heaping teaspoons tea
- 1 cup milk
- Peel, skin, and chop ginger..
- Combine and grind ginger and cardamom with mortar and pestle.
- Boil milk until frothy.
- Add sugar, stir to dissolve.
- Add ginger, cardamom and tea, simmer approx 3-5 minutes.
- Once you achieve desired tea strength and color, remove from heat.
- Filter using tea strainer and serve hot.
Black Cardamom Collard Greens and Black Beans
- 4 black cardamom pods
- salt and pepper to taste
- 1 teaspoon balsamic vinegar
- 1 cup grape tomatoes, chopped in halves or thirds
- 1 pinch cinnamon
- 1/4 teaspoon allspice
- 2 tablespoons butter
- 2 teaspoons brown sugar
- 1 teaspoon tomato paste
- 1/2 inch cube ginger, minced
- 1 plump clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 4 scallions, chopped
- 1 cup black beans
- 2 tablespoons olive oil
- 1 bunch of collard greens, washed with stems removed, chopped into 1" pieces. (About 2 packed cups pre-cooked.)
- Rinse black beans, place in big pot, cover with water, bring to boil.
- Turn off heat and permit to sit for 1 hour, then drain.
- In a second big pot, warm the olive oil over medium heat.
- Add garlic, scallions, ginger, pepper flakes, bay leaves and cardamom pods, then saute until garlic begins to brown.
- Add the collard greens, stir until thoroughly coated with other ingredients.
- Cook for about 5 minutes, then add black beans and tomato paste.
- Cook for an additional 10 minutes, until collards are wilted.
- Add three cups of water, butter, sugar, cinnamon and allspice, then bring to a boil.
- Reduce to a simmer.
- Pour the whole mixture into a slow cooker, then cook for about 2 hours.
- Add tomatoes, cook for about another hour until beans are desired consistency.
- Add vinegar, salt and pepper before serving.