Organic black cardamom

Even though green cardamom is called real cardamom, black cardamom is not to be neglected, especially in Asian cuisine. It is traditionally dried over an open fire and thus acquires a fine smoky aroma and goes wonderfully with meat dishes, for example. Its most important use is probably in the Indian spice mixture Garam Masala, because black cardamom, in contrast to green cardamom, is a warming spice. Other uses include currys, Vietnamese pho and much more. The cardamom pods should be broken open so that the aroma from the small seeds inside can fully develop during cooking.