Badi Elaichi | Premium Black Cardamom Pods | Bold Smoky Flavor

Health & Nutritional Benefits

• Digestive Powerhouse: Highly effective in stimulating gastric juices and managing chronic constipation and stomach gas.

• Respiratory Support: Often used in Ayurvedic preparations to treat asthma, bronchitis, and other respiratory issues by helping to clear the air passages.

• Heart & Blood Pressure: Contains minerals that help regulate heart rate and control blood pressure.

• Oral Wellness: Chewing the seeds helps in treating dental infections and providing relief from gum problems.

• Detoxification: Acts as a powerful antioxidant that helps flush out toxins from the liver and kidneys.

Nutritional Values (Approx. per 100g)

Uses

• Meat & Hearty Curries: The most essential use; its smoky depth perfectly complements red meats, black lentils (Dal Makhani), and chickpeas (Chole).

• Rice Preparations: Add whole pods to the water when boiling Basmati rice or during the tadka for Biryani and Pulao to achieve a professional, smoky finish.

• Garam Masala Base: A primary ingredient in making robust homemade spice blends.

• Slow-Cooked Broths: Drop a slightly crushed pod into soups or stews to add a “char-grilled” undertone without the need for a tandoor.

• Savory Pickles: Used whole in oil-based pickles to add a complex, savory fragrance.

Storage Instructions

• Keep Pods Sealed: Black cardamom has a very strong, pervasive scent. Store it in a separate airtight glass jar so its smokiness doesn’t “infect” more delicate spices like Green Cardamom.

• Stay Dry: Ensure the pods are kept in a moisture-free environment to prevent them from becoming soft or moldy.

• Whole is Best: Only crack open the pods or crush the seeds just before cooking to release the maximum amount of essential oils.

Fun Facts

• The Smoky Secret: The smoky flavor isn’t natural to the raw fruit; it’s acquired during the drying process over traditional pit-ovens.

• Not for Sweets: While Green Cardamom is a dessert favorite, Black Cardamom is almost exclusively used for savory, spicy dishes due to its camphor-like notes.

• Camphor Content: Black cardamom seeds contain a high amount of cineole, which is why they have that refreshing, medicinal-cool aftertaste despite their smoky smell.