If you are looking to purchase Brown Cardamom, then Mazini Group is here to provide you with the best quality of Tanzania’s Brown Cardamom. Brown Cardamom is known in the spice world by many different names like Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, and winged cardamom. The evergreen black cardamom tree, scientifically known as Amomum subulatum, is red-stemmed and tall. Just like the Green Cardamom, the pod or the capsule has the seeds stored inside.
However, the flavor of brown cardamom is different from Green Cardamom. Tanzania’s Brown Cardamom is larger in size and has a smoky, camphor flavor, and is therefore used more in savory food than sweet. Some people describe the flavor of black cardamom as pungent or menthol-like. Black cardamom is harvested in a late maturity state, and they undergo a more intense drying process than green cardamom.
Also, the black cardamom pod is inedible. If you are using it on a dish, you have to remove the pod and use the seeds inside as the spice. This happens due to the post-harvest drying process, and it makes the pods tough and inedible. Black cardamom is processed by drying it over an open fire, which results in its smoky flavor as well. When buying Brown Cardamom from the market, you should consider a few tips. Buying the capsules as a whole is always better than buying them in seed form or the grounded because the flavor and aroma can be degraded once the seeds are removed from the pod. It is also less expensive to buy pods than the grounded brown cardamom.
Black cardamom is largely used in savory Indian dishes ranging from curries to stews and gives a pleasant aroma to some beverages as well. The pods should be dark and elongated. With Tanzania’s Brown Cardamom products from Mazini Group, you can try many new dishes and beverages which will lighten up your soul.
However, the flavor of brown cardamom is different from Green Cardamom. Tanzania’s Brown Cardamom is larger in size and has a smoky, camphor flavor, and is therefore used more in savory food than sweet. Some people describe the flavor of black cardamom as pungent or menthol-like. Black cardamom is harvested in a late maturity state, and they undergo a more intense drying process than green cardamom.
Also, the black cardamom pod is inedible. If you are using it on a dish, you have to remove the pod and use the seeds inside as the spice. This happens due to the post-harvest drying process, and it makes the pods tough and inedible. Black cardamom is processed by drying it over an open fire, which results in its smoky flavor as well. When buying Brown Cardamom from the market, you should consider a few tips. Buying the capsules as a whole is always better than buying them in seed form or the grounded because the flavor and aroma can be degraded once the seeds are removed from the pod. It is also less expensive to buy pods than the grounded brown cardamom.
Black cardamom is largely used in savory Indian dishes ranging from curries to stews and gives a pleasant aroma to some beverages as well. The pods should be dark and elongated. With Tanzania’s Brown Cardamom products from Mazini Group, you can try many new dishes and beverages which will lighten up your soul.
Please don’t hesitate to contact Mazini group for any quotation requirements.