🔕 🔔
Loading…

My Basket ()

All questions

Green or black cardamom and why?

asked by Christopher Bailey almost 3 years ago
2 answers 537 views
35fa5ae6 e8a4 4aaf 9728 3527d39eca40  scarf
added almost 3 years ago

I've only seen Persian cooks use green cardamom. My cousin Mahin, who showed me how to make nan-e panjere'i, aka deep-fried "window cookies" with cardamom, actually cracks the green pods, extracts the seeds, and then grinds them for use in each recipe - wow! I'd like to try the black cardamom some time.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 3 years ago

The black has a deep, rich smoky quality . . . better suited to savory dishes than sweet, in my opinion. ;o)