Black Cardamom, Badi Elaichi.
Woody, smokey and intense aroma; it is one of my favourite spices when cooking lamb chops. Store this spice whole rather than powdered for the flavour to be intact. Black cardamom is also commonly used in biryanis, curries and Indian tea. Its also a favored spice for garam masala blends.
Every recipe that uses black cardamom
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A
- Ajwain Carom Seeds
- Asafoetida Hing
B
- Bay leaf Tejpatta
- Black Cardamom Badi Elaichi
- Black mustard seeds Rai
- Black onion seeds Kalonji
- Black peppercorns Kali Mirch
C
- Caraway seeds Shah jeera
- Cassia bark
- Chaat Masala
- Chickpeas
- Cinnamon stick
- Cloves Laung/ Lavang
- Coconut milk
- Coriander leaves
- Coriander powder
- Coriander seeds Dhania
- Cream
- Cumin seeds Jeera/ Zeera
- Curry leaves Karipatta
D
- Dried Pomegranate seeds Anardana
E
F
- Fennel seeds Saunf
- Fenugreek Seeds Methi Dana
G
- Garam masala
- Garlic
- Ghee
- Green cardamom Elaichi
- Green chillies Hari Mirch
J
- Jaggery Gud or Gur
K
- Kashmiri chilli powder Deghi Mirch
- Kokum
M
- Mace Javitri
- Mango Powder Amchoor/ Amchur
N
P
- Panch Puran Bengali five spice or Panch Phoron
R
S
- Saffron Kesar
- Star Anise Chakra phool
T
- Tamarind paste imli
- Turmeric Haldi
