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Gourmet Sleuth

Black cardamom

Other names: brown cardamom, cardamon (common misspelling)

Black Cardomom (also known as brown cardamom) can be fried in ghee or oil to release the flavor. Use to flavor soups or stews. The seeds can also be removed from the pod and ground. Black cardamom is used in both Indian and Chinese cooking
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Substitute for black cardamom

Green cardamom

Equivalents

  =   1 tsp. ground, 18 to 20 seeds
10 whole pods = 1 1/2 teaspoon ground cardamom

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Quantity: Measure:
  
Nutrition Facts
(USDA#2006)
Serving Size
1 tbsp, ground (5.8 grams)
Calories
18
Total Fat
0g
  Saturated Fat
0g
Cholesterol
0mg
Sodium
1mg
Potassium
65mg
Total Carbohydrates
4g
  Dietary Fiber
2g
  Sugars
0g
Protein
1g
Contribute
@ngmunchkin
10/12/2009
Dear all, I would like to say that green cardamom is not a substitute for black cardamom; they could not be any more different in flavour; you only have to smell the pod straight away. Black cardamom has a dark barbecue smoky flavour; green cardamom has a sweet sherberty flavour. Hope this helps, as this could lead to some messed up dishes. I am a very experienced cook who uses spices regularly. Thank you, My regards, love the site, Angela


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