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Black Cardamom

Cardamom - Black

Amomum sublatum
Also known as:
Black Cardamom, Black Cardamom Pods, Cardamom Pods, Cardamom
Indian, Szechuan, Vietnamese
Taste Adventures:
Garam Masala, Curries, Stews, Pilafs, Chai, Used as a smoky element
Black Cardamom

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Black cardamom, has a pine-like taste with a smoky, earthy aroma. It is an intense spice which should be used sparingly. It is an ingredient in Indian Cuisine, most notably in rice dishes, stews, and garam masala. See our quick recipe below for a tasty side dish of richly aromatic Spiced Basmati Rice.

Spiced Basmati Rice
1 cup Basmati Rice
1 1/3 cups Water
2 Black Cardamom Pods
1 Bay Leaf
2 teaspoons Ghee or Oil such as Coconut Oil
1/2 teaspoon salt

In a small, lidded pot big enough to cook your rice, heat the oil over medium. Add in your black cardamom pods and bay leaf and stir in the oil for a couple minutes to roast the spice, then pour in your Basmati Rice and stir to coat all the grains with the fragrant oil. Add in the water and raise heat to high until the rice reaches a boil for a minute, stir it once quickly, then put the lid on and reduce the heat to low. Allow to cook on low for 18 minutes, fluff the rice gently with a fork, avoiding breaking any grains, and place the lid back on for another 5 minutes to let the rice steam and rest. Serve alongside your favorite meal

Purchasing Options


Net Wt Container Price Qty
0.6 oz. 1/4 Cup Glass Jar