We are dealing in black cardamom. Black cardamom has a fresh and aromatic aroma which is complex in nature. It can be described as slightly sweet, floral, and spicy with citric elements. Large black cardamom or badielaichi has a strong, unique taste, with an intensely aromatic fragrance. Large cardamom is best stored in pod form, because once the seeds are exposed or ground they quickly lose their flavour. Roughly 2.5 to 3 cm in length, the pods are dark brown to black in colour and have a tough, dried, wrinkly skin. Black cardamom is dried over a smoke fire and therefore has a distinct smokey aroma. The seeds have sweetish, smokey flavour when bitten into. The pods can be used whole or split when cooked in indian substantial meals such as pulses. Cardamom is often included in indian sweet dishes and drinks like punches and milled wines. It is used in pickles, especially pickled herring and flavours custard. A stimulant and carminative, it is used for indigestion and flatulence.

We are dealing in black cardamom. Black cardamom has a fresh and aromatic aroma which is complex in nature. It can be described as slightly sweet, floral, and spicy with citric elements. Large black cardamom or badielaichi has a strong, unique taste, with an intensely aromatic fragrance. Large cardamom is best stored in pod form, because once the seeds are exposed or ground they quickly lose their flavour. Roughly 2.5 to 3 cm in length, the pods are dark brown to black in colour and have a tough, dried, wrinkly skin. Black cardamom is dried over a smoke fire and therefore has a distinct smokey aroma. The seeds have sweetish, smokey flavour when bitten into. The pods can be used whole or split when cooked in indian substantial meals such as pulses. Cardamom is often included in indian sweet dishes and drinks like punches and milled wines. It is used in pickles, especially pickled herring and flavours custard. A stimulant and carminative, it is used for indigestion and flatulence.