Swad Spice Garam Masala Powder, 7 Ounce

Swad Cardamom Black 3.5 Oz
Black cardamom (Amomum subulatum) is also known by the names Nepal cardamom, Greater Indian cardamom, and brown cardamom. It is a member of the Zingiberaceae, or ginger, family. The Amomum subulatum species is native to the eastern Himalaya region, and production centers in Nepal and Sikkim. Other species of black cardamom (Aframomum, for example) grow in southern China, Somalia, Madagascar, and Camaroon. Black cardarmom has a flavor that is more intense than the smaller, green cardamom. The latter has a smoky taste, redolent of pine and camphor with an astringent effect. The 3-centimeter pods of the black cardamom may be used whole as a flavoring in stews made of meats. If used whole, the pods should be removed prior to serving. The seeds may be used crushed or ground. Ideally, store in a tightly sealed container, away from light and heat. Grind seeds right before using, for maximum flavor. Black cardamom is used as a primary component in the ubiquitous Indian spice blend garam masala, along with coriander seeds, black pepper,cloves, and cinnamon. It pairs well with other "heating spices," and is excellent in rice dishes and curries containing either meat or vegetables.

Best taste in town
Country of Origin: Product of India

Ingredients: Black Cardamom

Product Weight: 7 OZ (200 Grams)

Storage Instructions: Keep in Cool & Dry Place

Package: Packet

Swad Garam Masala 7 Oz
Size:7 Ounce (Pack of 1) Swad Spice Garam Masala Powder, 7 Ounce

Swad Garam Masala Whole Spices 14 oz

Swad Garam Masala Whole Spices 7 Oz
Garam masala special. Garam masala, from Hindi garam, "hot" and masala
"mixture", is a basic blend of ground spices common in Indian and other south
Asian cuisines. It is used alone or with other seasonings. The word garam
refers to spice intensity, not heat; garam masala is pungent, but not "hot" in
the same way as a chili pepper. Some common ingredients are black and white
peppercorns, cloves, bay leaves, long pepper (also known as pippali), black
cumin (known as shahi jeera), cumin seeds, cinnamon, black, brown, and green
cardamom, nutmeg, star anise and coriander seeds. Whole spices, which keep
fresh much longer, can be ground when needed using a mortar and pestle or
electric coffee grinder. When commercially ground garam masala is used in
dishes, it is often added at the end of cooking so that the full aroma is not
whole spices, which keep fresh much longer, can be ground when needed using a
mortar and pestle or electric coffee grinder. When ground garam masala is used
in dishes, it is often added at the end of cooking so that the full aroma is
not lost. Whole garam masala, however, is added early to the cooking fat, oil,
or ghee or a more pungent flavor. Whole garam masala, however, is added early
to the cooking fat, oil, or ghee for a more pungent flavor