Black Cardamom gives off mentholated and camphor flavors, but is also smoky, impetuous and bold. These intense and heady notes make this spice one of the most desired by chefs around the world. Use it ground just before serving the dish: on roasted pineapple, farm poultry or oriental preparations.
TASTING: emits fragrances of soft spices and smoked Chinese tea. In the mouth it presents menthol and camphor flavors.
USE: fish, poultry, fruits.
INGREDIENTS: black cardamom.
CONSERVATION: in a cool and dry place, protected from light.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Amomum subulatum.
OTHER NAMES: Cardamom from Nepal.
CROP MODE: cultivated, introduced, native.
COLOR AND SHAPE: black.
INTENSITY SCALE: lively and vigorous (3/7).
AROMATIC RECORD: balsamic, empireumatic, spicy.