Spices
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Black Cardamom
Jumbo through Medium black cardamom, sourced across Malabar, Nepal and Sikkim growing regions.
Black cardamom is smoked during drying — that's what gives it the distinct flavor that separates it from green cardamom entirely; the two aren't substitutes in a recipe despite the shared name. Jumbo and Bold grades are large, whole pods sold mainly for visual presentation in retail spice blends; Medium grade is priced lower for buyers grinding rather than selling pods whole.
Malabar, Nepal and Sikkim origins each carry a slightly different smoke intensity depending on local drying methods — tell us which profile your recipe is built around if you're switching suppliers.
Grades available
- 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 available
- 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.
Domestic MOQ 200 kg Export MOQ 20-ft container Private label available
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