The Black Cardamom pods are mostly used whole and almost always fried in a little oil to cause it to fully release its flavors and aroma. Before adding to a dish, the pods can also be crushed slightly to reveal the seed. When a recipe calls for black cardamom powder, remove and discard the skin, grind the seeds in a clean, dry coffee grinder, and use immediately. You can also grind the whole pod and strain through a colander to remove the outer skin.
The black cardamom pods benefit from long, slow cooking times in moist heat, and work well with other strong-flavored spices. If using ground, a little goes a long way, so the spice should be used sparingly.
- Improve digestion system.
- Reduces Acidity.
- Detoxifies the body and battle free radicals.
- Good for Oral Health.
- Regularizes your pulse.