Badi Elaichi (Black Cardamom)

Kali Elaichi, Elaychi

The indian name for black cardamom is badi elaichi or kali elaichi. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin. It has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the warming spice category, along with black pepper, cloves, and chiles. Black cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. In recipes, black cardamom should not be used if a recipe calls for green cardamom.

The two pods have extremely different taste profiles. Unlike green cardamom, the black variety of this spice is rarely used in sweet dishes. Always try to buy black cardamom whole rather than in seed form as it begins to lose its potency and aroma when the skin is removed. For the same reason, its also preferable not to buy the powdered form if whole pods are available. When required for use as a powder, remove and discard the skin, grind the seeds and use immediately.

Some say that black cardamom is an inferior pod when compared to fancy green, but this simply is not true. Black cardamom is a key ingredient in Indias famous garam masala. Its largely used in savory dishes like curries, stews, and daals (lentil dishes) to pilafs, in indian cooking. We recommend lightly toasting the cardamom pod in a dry pan with a little oil before use to amplify its flavors and aroma. Its also chewed as a mouth freshener.

The Indian name for black cardamom is badi elaichi or kali elaichi

The black cardamom is a key ingredient in Indias famous garam masala

Its largely used in savory dishes like curries, stews, and daals (lentil dishes) to pilafs, in indian cooking

The two pods have extremely different taste profiles

Unlike green cardamom, the black variety of this spice is rarely used in sweet dishes

We recommend lightly toasting the cardamom pod in a dry pan with a little oil before use to amplify its flavors and aroma

Its also chewed as a mouth freshener