The wonderful characteristics of green cardamom
is its complexity and versatility as it so readily lends itself to both savoury dishes, beverages, confections and desserts.
It blends well with basmati rice, not to mention myriads of aromatic curries, masalas and other spice blends, and countless desserts – Oriental sweets are the obvious ones (Baklava, sahleb, sheera, gulab jamun, rice puddings etc), but also in European pastries and baked goods (carrot cake, gingerbread, and many Scandinavian goodies).
And of course – cardamom powder
is used to flavour Turkish coffee (usually the only spice added) and Masala Chai, where it is blended with fresh ginger root, aniseed, fennel or star anise, black pepper and allspice berries along with Assam tea leaves. Black Cardamom
is dried over a smoke fire and therefore has a distinct smokey aroma. The seeds have sweetish, smokey flavor when bitten into. It is largely used in savory dishes ranging from curries, stews and daals (lentil dishes) to pilafs, in Indian cooking. It is mostly used whole and almost always fried in a little oil to cause it to fully release its flavors and aroma.