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Black Cardamom Pods are a distant cousin of the better know Green Cardamom Pods. Though both indigenous to India, Black Cardamom also grows in the Himalaya region of Nepal.
Similar to other whole spices, slow cooking this spice is what is best to bring out the whole flavor. Typically used as a flavor enhancer, not a flavor dominator, this smoky and tangy citrusy spice adds complexity and depth to whatever it is added to.
Try using in Indian curries or adding to a slow cooked beef and potato stew.
