Black Cardamom
Introducing our premium black cardamom collection – hand-picked and sun-dried to perfection for your baking and snacking needs.
We offer premium quality black cardamom, sourced directly from the finest farms in India. Our black cardamom is carefully selected and processed to ensure maximum freshness and quality. It is available in various grades and quantities to suit the needs of your business. With its strong, smoky flavor and aroma, black cardamom is a versatile spice that can be used in a variety of Indian dishes, such as biryanis, meat curries, and masala blends. Our black cardamom is perfect for enhancing the flavor and aroma of your dishes and adding a unique touch to your recipes. Trust us for your black cardamom needs and experience the authentic taste of India.
Grades & Varieties Available:
Grades:
- Grade A – This is the highest quality grade of black cardamom, with a uniform size, shape, and color. They are also free from defects and have a sweet taste.
- Grade B – This grade of black cardamom, may have some minor defects such as discoloration or uneven sizes, but they are still suitable for use in baking and cooking.
Varieties:
- Jumbo – This is the highest grade of black cardamom available and is characterized by its large size and intense flavor. It is commonly used in Indian dishes such as biryanis and meat curries.
- Bold – This is another high-quality grade of black cardamom that is slightly smaller in size than Jumbo but has a similar flavor profile. It is commonly used in Indian masala blends and pickles.
- Medium – This is a lower grade of black cardamom that is smaller in size and has a milder flavor than Jumbo and Bold. It is commonly used in Indian desserts and beverages.
- Malabar–This is a regional variety of black cardamom grown in the Malabar region of Kerala. It has a distinct smoky flavor and is commonly used in Indian meat and seafood dishes.
- Nepal –This is a variety of black cardamom grown in Nepal, which has a more floral and sweet aroma than the Indian varieties. It is commonly used in Nepalese and Tibetan cuisine.
- Sikkim –This is another regional variety of black cardamom grown in the Sikkim region of India. It has a smoky, earthy flavor and is commonly used in soups and stews.
