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Botanical Name: Amomum subulatom Roxburgh
Country of Origin: India
Production: Black cardamom grows wild in the Eastern Himalayan region. They cultivate it in Nepal, India, and certain areas in China.
Description: Black cardamom has a wonderful unique flavor. Part of it comes from the spice itself; and partly from how it’s dried. (Over an open fire.) This unique drying method imparts a rich smokiness to the already flavorful spice.
Uses: Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes), and pilafs.
Storage: Store in a cool, dry, dark place in an airtight container. Refrigeration not required.
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