UNIQUE AROMATIC: Black cardamom whole presents a robust and more intense flavor compared to its green counterpart. Enclosed within the pods are petite seeds that can be used in either powdered or whole form, infusing dishes with a rich aromatic essence.
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All the different cardamom species and varieties are used mainly as cooking spices and as Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet-bread pulla.
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Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. There are two main types of cardamom:Black cardamom and Green cardamom. Cardamom is referred to as the Queen of Spices.
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These whole, oval-shaped cardamom pods house aromatic seeds. Crush the pods slightly to release the floral, exotic aroma of the seeds, or use the whole pods in recipes with liquids to help infuse flavors.
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PRODUCT INFORMATION Native to the Eastern Himalayan regions, Black Cardamom is a large brown pod containing highly aromatic seeds. Unlike green pods this cardamom is rarely used in deserts and sweet dishes.
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Aiva Black cardamom Pods is a small herb with strong aromatic fragrances and can be available in two varieties which are Black Cardamom and Green Cardamom. Aiva Products rigorously tests each product against the industry’s highest quality standards.
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Sri Lankan Cardamom suppliers export light green cardamom variety (Elettaria cardamom), which is one of the most expensive spices by weight. Cardamom pods are spindle-shaped and have a triangular cross-section.
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Sri Lankan Cardamom suppliers export light green cardamom variety (Elettaria cardamom), which is one of the most expensive spices by weight. Cardamom pods are spindle-shaped and have a triangular cross-section.
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