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What some cooks may not know is that there are two distinct types of cardamom: black cardamom and white (a derivative of green). Their main difference? Harvesting. Cardamom comes from the seeds ...
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Spicy, strong, malty, earthy – the list is never ending. Add a dash of cardamom, a hint of ginger, sprinkle some cinnamon, the possibilities are endless. And the inimitable ingredient that makes this ...
Black cardamom is said to be packed with phenolic compounds that are said to be good for blood circulation in the body. In fact, badi elaichi, which has a smoky and pungent flavour, is considered ...