Black cardamom: The smoky note behind slow-cooked curries in Indian kitchens for generations
Black cardamom, or 'badi elaichi', is the unsung hero of slow-cooked Indian cuisine, lending a unique smoky depth to dishes. Unlike its green counterpart, its robust, earthy notes are achieved through flame-drying, making it essential for rich curries, biryanis, and winter stews.
Black cardamom, or 'badi elaichi', is the unsung hero of slow-cooked Indian cuisine, lending a unique smoky depth to dishes. Unlike its green counterpart, its robust, earthy notes are achieved through flame-drying, making it essential for rich curries, biryanis, and winter stews.
