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Rani Black Cardamom (Kali Elachi) {6 Sizes Available}

Rani Black Cardamom Pods (Kali Elachi) Whole Indian Spice 1.75oz (50g) Pet Jar ~ Natural | Vegan | Gluten Free Ingredients | NON-GMO | Indian Origin ~ Smokey | Tsaoko | Cao Guo | Bach Dan Khau | Badi

$8.99
SKU B000MZ8Q9U
Size: 1.75 Ounce (50g) ~ PET Jar
Product Type: Whole Pods
Packaging: Plastic Jar
Net Wt. 3oz (85g)
Product of India
Ingredients: Black Cardamom Whole Pods
  • You'll LOVE our Black Cardamom by Rani Brand--Here's Why:
  • ❤️100% Natural, Non-GMO, No Preservatives, Vegan, Gluten Friendly, PREMIUM Gourmet Food Grade Spice.
  • ❤️Commonly used in Indian Biryani, Curry & Vietnamese PHO Tsaoko | Cao Guo | Bach Dan Khau | Badi
  • ❤️Rani is a USA based company selling spices for over 40 years, buy with confidence!
  • ❤️Product of India, Alternate Names: Elachi, Kali Elachi (Hindi), Big Cardamom 

Rani Black Cardamom Pods

Smokey | Tsaoko | Cao Guo | Bach Dan Khau | Badi

Native to the Eastern Himalayan regions, Black Cardamom is a large brown pod containing highly aromatic seeds. Unlike green pods this cardamom is rarely used in deserts and sweet dishes. It is a staple spice used in African, Indian and Middle Eastern cooking. It has a unique smoky flavor and is used in Basmati rice and stew type dishes. Black cardamom should be used sparingly due to its intense and rich flavor.

  • 100% Natural, Non-GMO, No Preservatives, Vegan, Gluten Friendly
  • Black cardamom should be used sparingly due to its intense and rich flavor.
  • Black cardamom is known for its outstanding aroma
  • Commonly used in Indian Biryani, Curry & Vietnamese PHO
  • Rani is a USA based company selling spices for over 40 years. 
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Culinary Uses: 
  • Black cardamom pods can be used in soups, chowders, casseroles and marinades for a smoky flavor.
  • Black cardamom is also used in preparing garam masala, which is commonly used to flavour Indian curries, snacks and rice preparations too.
  • The large pods are used in whole form or maybe slightly pounded to flatten it before adding to the dosh to expose the seeds inside.
  • Throw in whole cardamom in warm oil to temper the spice and release the aromatic oils from the pod.
  • You can also add whole pods for slow cooking stews or in liquid broth to infuse the dish with a delicate smoky aroma.
  • It goes well in rice puddings, cakes, ginger fig chutney, payasam etc.

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