(Amomum Subulatum)

'Kali / Bari Elachi'

Black cardamom pods grows in the foothills of the Himalayas. The small, brown-black sticky aromatic seeds (about 40-50) are contained in pods. The pods has smoky flavor with a taste of camphor and mint. It enhances and intensifies the flavors of the other ingredients in savory dishes like marinades, stews, soups, casseroles and stir- fry dishes.

To use: Crush them slightly, remove the seeds and ground, or use them whole (remove pods, before serving), or grind the whole pod in a mixer to a fine powder and sieve to remove the outer skin.