Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Whole Black Cardamoms 45 grams
A bold, smoky spice that plays the leading role in hearty stews and braised dishes. Our whole black cardamoms deliver an intense, resinous aroma with notes of smoke, camphor, and pine—deeper and earthier than green cardamom. Each pod is large and rugged, enclosing dark seeds that release a warm, slightly mentholated flavour when toasted and crushed.
Why you’ll love them
Powerful, aromatic punch: Ideal for long-cooked recipes where the flavour can unfold slowly.
Versatile use: Perfect in savoury Indian, Nepali, and Middle Eastern dishes—think meat curries, pilaffs, biryanis, and slow-roasts. Also used in some smoky spice blends and robust chai versions.
Whole for control: Keep pods whole to infuse and remove before serving, or crack them to grind seeds for a more concentrated hit.
Long shelf life: Whole pods retain their potency far longer than pre-ground spices.
Cooking tips
Toast briefly in a dry pan before using to lift the oils and deepen the smoky character.
For rice and braises, add whole pods at the start of cooking and remove with other aromatics before serving.
To use in spice mixes, lightly crush or grind the seeds and mix with cumin, coriander, cloves, and cinnamon for a rich, savoury blend.
Storage Store in an airtight container, away from heat and light. Properly stored, whole black cardamom will stay flavourful for many months.
Whole Black Cardamoms 45 grams
A bold, smoky spice that plays the leading role in hearty stews and braised dishes. Our whole black cardamoms deliver an intense, resinous aroma with notes of smoke, camphor, and pine—deeper and earthier than green cardamom. Each pod is large and rugged, enclosing dark seeds that release a warm, slightly mentholated flavour when toasted and crushed.
Why you’ll love them
Powerful, aromatic punch: Ideal for long-cooked recipes where the flavour can unfold slowly.
Versatile use: Perfect in savoury Indian, Nepali, and Middle Eastern dishes—think meat curries, pilaffs, biryanis, and slow-roasts. Also used in some smoky spice blends and robust chai versions.
Whole for control: Keep pods whole to infuse and remove before serving, or crack them to grind seeds for a more concentrated hit.
Long shelf life: Whole pods retain their potency far longer than pre-ground spices.
Cooking tips
Toast briefly in a dry pan before using to lift the oils and deepen the smoky character.
For rice and braises, add whole pods at the start of cooking and remove with other aromatics before serving.
To use in spice mixes, lightly crush or grind the seeds and mix with cumin, coriander, cloves, and cinnamon for a rich, savoury blend.
Storage Store in an airtight container, away from heat and light. Properly stored, whole black cardamom will stay flavourful for many months.