black cardamom


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black cardamom

or black cardamon
n.
1. Any of several plants of the genus Amomum of tropical Asia, especially A. costatum or A. subulatum, having ridged capsular fruits with aromatic seeds that are often dried and smoked and used as a spice.
2. The capsules or seeds of any of these plants, used especially in South and Southeast Asian cuisine to flavor savory dishes.
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The same medicinal properties can be found in the smoked cardamom old fashioned (whisky, apricot liqueur, smoked black cardamom and curry leaves, PS7.95), which seems a little thin on first sip but the whisky soon elbows its way through to warm the cockles.
The final savory dish on the menu is Kosha Mangsho, a curry from Bengal in the northeastern region of India, prepared with yogurt, ginger, black cardamom, green asparagus and micro herbs.
300ml rapeseed oil, 2 onions, 1kg chicken, in 2in pieces, 300g chana daal, soaked overnight, 3 medium tomatoes, diced, 15g cumin seeds, 6 green cardamom pods, 4 black cardamom pods, 6 cloves, 3 bay leaves, 1tbsp dried coriander, 10 peppercorns, 3 green chillies, 3tbsp ginger and garlic paste, 1tbsp ginger, chopped, 1tbsp garlic, chopped, 1tbsp turmeric powder, 1tbsp red chilli powder, half bunch fenugreek leaves, half bunch coriander, 1 litre water.
Ingredients * Lamb -- 700g (cut into medium pieces) * Yoghurt-- 1/4 cup * Kashmiri chilli powder -- 3 tblsp * Coriander powder -- 1 tblsp * Turmeric powder -- 1/2 tsp * Cinnamon -1/2 small stick * Black cardamom -- 1 * Bay leaves-2 * Ginger-garlic paste -- 1 tblsp * Ghee -- 4 tblsp * Pinch of garam masala powder * Onion -- 1/2 kg -thin slices Preparation *Marinate the lamb pieces along with the yoghurt, ginger -garlic paste, chilli powder, coriander powder, turmeric powder, garam masala in a bowl.
Dhaba murgh at Purple Poppadom Chicken thigh simmered in onion and tomatoes, finished with mace and black cardamom - it's lush and has loads of sauce covering the succulent chicken.
Tenders are invited for Black cardamom drier and cardamom polishing machine and micro pulveriser for chilli
BLACK CARDAMOM PODS, although related to green cardamom, are larger and dried over open flames, which gives them a woody, resinous aroma.
Though I would have preferred it to be boiling hot, the broth of this beef noodle dish was wonderfully aromatic, reminiscent of sweet wood spices with the rather top note of black cardamom or thao qua that gave a sweetish smoky character to the broth.
Cardamom black 5 pods Cinnamon 1 stick Yoghurt 3 cups Ghee 5-6 tbsp Coriander, chopped 2 tbsp Method Wash the goat cubes and drain the water and keep aside Heat oil in a heavy bottom pan and add the goat cubes Fry over high heat to seal the goat meat Add salt and asaf0etida, water and fennel powder, black cardamom, cinnamon stick, bay leaves Reduce the heat and simmer over slow flame to cook the goat cubes In a separate pan heat 1 tbsp oil and add black cumin seeds Add whisked yogurt and bring to boil Combine this yogurt to the goat mixture and simmer over slow flame Reduce the heat and sprinkle with chopped coriander leaves Serve hot with steam rice Take a frying pan, put remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it.
"These are the sweets we grew up with in Punjab; the sweets made in the restaurants and the hotels and on the street -- always the same recipes, always the same ingredients: flour, milk powder, fresh milk, coconut powder" -- fresh coconut is impossible to find in Cyprus, he adds -- "and coconut milk, along with sugar, cornflour, clarified butter, saffron, green and black cardamom powder, pistachios, almonds and cashew nuts.
Cook for 15/20 minutes until INGREDIENTS (Serves 4) 5 onions (chopped) 10 green chillies (grind in the blender) 200g ginger (grind in the blender) 200g of garlic (grind in blender) 2.5kg boneless chicken legs 1 x 500g of passata Spice mix: 20g coriander seeds 20g cumin seeds 5g black cardamom 5g cloves 10g black pepper 5g cinnamon the chicken is cooked then add in the passata and cook for a further 30/45 minutes with a lid on the pot until the chicken is cooked completely.
Griffin said it is difficult to impossible to find spices like black cardamom, Chinese coriander or cloud ear, an edible jelly fungus, in Oregon.