Black Cardamom, Badi Elachi


Black cardamom a sibling to the slightly more commonly found and simply named cardamom is found mainly in Southern India and Nepal, where it is to found growing wild alongside many pathways.

The cardamom plant is a root with pods full of seeds, black cardamom being the longest and thus more productive and has many positives properties and usages. It is more commonly found in food and medicines in the modern world, however the Romans and Ancient Greeks crushed it down and fermented it into a particularly pungent perfume, whilst the Egyptians of the same era chewed and used it as a toothpick.

But however you apply it it is certain that black cardamom will provide the function you are prescribing for it.
How it can be used?

Within cooking the pod is squeezed until the seeds ooze out and are applied as such to the culinary dish and in this fashion, in a raw and natural state, it is added to and greatly enlivens things such as pulses.

More commonly though it is fried or braised in a pan of boiling oil and left as a flavoring or compound for a main ingredient, very often this will be a curry or a rice dish, to be added to and is mixed for as long as is desirable according to personal taste or the recipe.

Black Cardamom has been around since the very earliest times and its presence is felt and stretches beyond its native Asian origins and has been widely exported, we certainly know that the Ancient Greeks and Romans used it, for almost all of time and as it has spread itself around the world this slightly odd pod with its neutral tasting seeds have been adapted into cuisines around the globe. For instance black cardamom is a major component in Dutch “windmill” biscuits and is also found featuring prominently in many Scandinavian cakes and patisseries and in Russian Liquors.
It is also used to flavor mulled wine and as preservative for articles such as pickles and herrings.
Dual effects of Black cardamom

Though it has to be said that Black Cardamom serves more of an herbal supplement in cooking than it does for medicinal purposes, it is still prescribed as a medicine.

Again like its culinary presence it tends to be a background noise, acting as a compound or a key component in a concoction rather than be a prescribed medicine in its own right, it does still find itself being often used for medical purposes, especially as an aid to cleanse the stomach area of blockages and as a combat for flatuance and indigestion.