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Black cardamom, also known as (kali elaichi) hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom.
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.
Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually, it is just not as well suited for the sweet/hot dishes which typically include cardamom, and that are more commonly prepared outside the plant’s native range.
Black cardamom, as other spices used in Northern India, needs some time to develop its aroma best. This behavior is shared by other unground spices, like cinnamon, cloves and green cardamom, all of which are popular in Northern India and mostly used unground. Thus, it is generally a good idea to prepare Northern Indian dishes of braising type (kormas) a few hours or even one day in advance.
Black cardamom, by contrast, is better for hearty meat stews and similar dishes. black cardamom is used for stomach disorders and malaria.