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Black Cardamom Recipes

BLACK CARDAMOM   (Amomum subulatum)


Unlike the familiar green cardamom (Elettaria cardamomum) offered in fancy green pods, decorticated seeds, and powder, the black cardamom pod is known for it's pronounced smoky flavor, with accompanying earthy/floral ginger notes. This is the type of cardamom favored in the hearty dishes of Northern India and Africa. Black cardamom pairs well with hot cinnamon. It can singularly perfume a dessert such as ice cream or kheer, or can be infused with ghee in a heavy bottomed pot and flavor main dishes. You'll want to experiment with the distinctive flavor of black cardamom in traditional Indian and contemporary fusion recipes.

Recipes:

 

Black Cardamom Basmati Rice                                    Garam Masala with Black Cardamom

North Indian Black Cardamom Chicken                           

 


NORTH INDIAN BLACK CARDAMOM CHICKEN

This is a rich tomato based curry inspired by the return of a customer from Rajasthan. He talked about how black cardamom, caraway, and cinnamon are preferred in the region. By adding smoked Paprika this dish has a fusion-like comparison to Goulash. Hearty, warming, and comforting on a cold night.


1 1/2 to 2 lbs Skinned Chicken Tenders or 3 lb Chicken Fryer, skinned & cut into serving pieces.
   1 Large Yellow Onion, sliced into rings
   1 Medium Yellow Onion, diced
   1 three inch piece Fresh Peeled Ginger, finely chopped
   4 cloves Garlic, finely chopped
   2 Tablespoons Olive Oil
   1 Teaspoon ground Cinnamon
   5 Whole Black Cardamom Pods
   1 Cinnamon Stick. 2 3/4"
   1 Teaspoon ground Cumin
   1 Teaspoon ground Coriander
   1 Teaspoon ground Garam Masala (optional)
   4 Tablespoons Tomato Paste
   1 cup Water or more
   1 Teaspoon Paprika Smoked
1/4 Teaspoon Cayenne Pepper
   1 Teaspoon Black Pepper Fine Grind
      Salt to taste

Directions:

In a large heavy bottomed pot, add olive oil and sautee sliced onion.  Sautee onion until light browned. Remove with slotted spoon to bowl.  Add chicken breast strips or chicken pieces to pot to brown. Remove and reserve with sauteed onions.

Add olive oil to pot, add cinnamon stick and black cardamom for few minutes. Add diced onion,garlic and ginger and sautee (about 5 minutes). Add cinnamon powder, cumin,coriander and garam masala. Stir. Add tomato paste with water, making a thick sauce. Add paprika, salt, cayenne and black pepper, fold in chicken & onions, reduce heat and cover.

Cook over stove for 30-40 minutes.

OPTIONAL: Add 2 Tablespoons chopped fresh cilantro. Add 4 pats of butter (4 tsp) and fold in for richer sauce.

Turn off heat and let sit for 5 minutes before serving.

You can serve Black Cardamom Chicken with simple plain Basmati Rice.  Accompany with a heavy green vegetable like a saag or mattar paneer curry.  Try with cool mint/cucumber raita and naan.

 

 

GARAM MASALA WITH BLACK CARDAMOM

1/2 Cup black pepper
1/3 Cup cinnamon powder
1/3 Cup ground cumin
1/4 Cup ground coriander
   7 Pods of black cardamom
   2 Anise stars
   1 Tablespoon caraway seeds
   1 Tablespoon grains of paradise


Directions:

Open black cardamom pods and remove seeds.  Arrange all ingredients on oven proof plate or pan (pie tins work well) and place in oven at 350 degrees.  Heat for five minutes.  Mix ingredients about and return to over for another three to five minutes (be sure to watch this process so as not to burn spices).  Remove from oven and let spices cool.

Grind spices in small batches in electric coffee grinder or mortar and pestle.  Blend all batches together and pack tightly in glass spice jar.

 

 

BLACK CARDAMOM BASMATI RICE

      1 Cup basmati rice
      5 Pods of black cardamom
      2 Tablespoons clarified butter (ghee)
1 1/2 Cups water
         Sea salt to taste


Directions:

Rinse basmati rice.  Put rice in two quart saucepan and add hot tap water to fill.  Drain off water and fill again, stirring to release starches.  Drain off and add cold water.  Repeat and drain off all water.  Set aside.

In a heavy bottom pot on stovetop, heat clarified butter and add black cardamom pods.  Stir for a few minutes to allow cardamom to infuse with scent.

Add rinsed basmati rice to pot, folding butter into rice kernels.  Add water and pinch of salt and bring to a boil.  Reduce to lowest heat possible.  Cover and cook until water evaporates.  Remove from heat and let rice sit covered for a few minutes.  Stir rice with fork and remove cardamom pods.

 

 Items found in these recipes:

Quantity Discount per item
5-24 = 10%, 25 or more = 15%

Discounts do not apply to Product ID with *. Click on Description for more information.

Product ID Description Unit Price Quantity
195  Anise Star, Standard - 1 Lb $7.20
36  Cayenne, 40 Heat - 1 Lb $4.80
10  Cayenne, 60 Heat - 1 Lb $4.10
163  Cayenne, 90 Heat - 1 Lb $4.75
298  Cinnamon Powder Saigon - 1 Lb $5.05
50  Cinnamon Sticks, 2.75 inch - 1 Lb $5.15
59  Coriander Seeds, Powder - 1 Lb $3.15
58  Coriander Seeds, Whole - 1 Lb $2.80
64  Cumin Seeds, Powder - 1 Lb $4.40
63  Cumin Seeds, Whole - 1 Lb $4.00
367  Garam Masala Blend - 1 Lb $6.45
550  Grains of Paradise - 4oz $4.60
341  Paprika Powder, Smoked (Spanish) - 1 Lb $7.80
156  Pepper, Black (Table Grind) - 1 Lb $9.30
155  Peppercorns Black (Lampong) - 1 Lb $9.40
247  Peppercorns Black (Tellicherry) - 1 Lb $12.75

 

 

 

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