About this product
Cured over wood-fire kilns in the eastern Himalayan belt, where the resinous smoke aromatics are an essential part of the flavour profile. Sound, dark-brown pods with intact seeds.
Flavour profile
Smoky, camphorous, and resinous with hints of menthol. Bigger and more savoury than green cardamom — best in long-cook savoury preparations.
Common uses
Garam masala blends, biryani and pilaf bases, slow-braise marinades, and South Asian retail SKUs.
