The Science of Spice

Flavour Group | PENETRATING TERPENES | Black Cardamom 133

Black cardamom is best suited to slow-cooked, savoury dishes. It is typically used in

the braised meat dishes of Sichuan cuisine, in pho and other Vietnamese broths and

soups, and in garam masala and pilafs of India and Nepal.

CINEOLE

penetrating |

eucalyptus-like

EUGENOL

medicinal | woody |

warming

LIMONENE

citrus | herby |

turpentine

Kitchen

creativity

FOOD PARTNERS

Bitter greens Stir in a pinch of

ground seeds when slow cooking bitter

leafy vegetables, such as collard greens.

Pickled vegetables Whole pods

work well in sweet or savoury brines

when pickling carrots, cucumbers,

marrows, or tomatoes.

Vegetarian stews The char-grilled

taste makes black cardamom a useful

substitute for smoked bacon in stews

and hotpots.

Red meat Add the bashed seeds to

dry barbecue rubs for red meat.

Chocolate Sprinkle crushed seeds

sparingly over dark chocolate mousse or

over partially set chocolate when making

chocolate bark or truffles.

add other eugenol-

carrying spices to

counter the harsher

notes of cineole:

nutmeg used sparingly

adds warm, spicy notes

cinnamon contributes

sweet, fragrant qualities

add complexity to the

dominant flavour with

other cineole spices:

allspice provides a

sweet, peppery warmth

cardamom gives a

sweeter, more floral edge

galangal enhances the

camphorous flavours

pair with more limonene

to bring out fruity notes:

coriander also brings its

strong floral flavour

caraway brings an

additional anise-like taste

that goes well with

cardamom’s smokiness

BLENDING SCIENCE

Black cardamom is dominated by the same penetrating cineole compound that

gives green cardamom its flavour, but here the similarity ends. Varied smoky

phenols, significant amounts of clove-like eugenol, pine-like pinene, and citrusy

limonene, offer a wide range of pairing opportunities.

RELEASE THE FLAVOUR

Most of the smoky flavours are in the husk, so use

whole pods if you want to retain the meaty smokiness.

BLENDS TO TRY

Try these recipes for classic blends

featuring black cardamom, or why

not adapt them with some

blending science?

Garam masala p40

Shandong spice bag p58

Advieh p27

Vindaloo paste p44

Lightly crush whole pods before adding

them early in cooking so that the full

flavour can be infused into the dish.

Grind the seeds to release their flavoursome

oils for a more intense taste, but use

immediately, as the oils quickly evaporate.

Dry fry whole pods or ground seeds to

create nutty and roasted flavour compounds

that interact with the smoky compounds.

BLACK

CARDAMOM

Bl

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