Black Cardamom (Bari Elaichi)

Black cardamom, also called bari elaichi, has a deep smoky aroma and a strong resinous flavour. One pod can season a large pot, so use it sparingly.

Best for: biryani, pulao, curries, lentils, broths and slow-cooked meat dishes. Lightly crush the pod before simmering, then remove it before serving.

Ingredient: whole black cardamom pods.

Storage: Keep airtight in a cool, dry place away from sunlight, heat and moisture.