Black Cardamom Garam Masala recipe

By Martin Zibauer »Martin Zibauer

November 26th, 2011


No comments

Black cardamom is related to the more familiar green cardamom, but is dried over an open fire, so it has a rich smoky scent. You can find black cardamom in South Asian grocery stores; while you’re there comb the spice aisle for many other interesting flavourings.

This spice mix is based on a Pakistani recipe, where black cardamom is a common foundation for garam masala. Use it in recipes that call for garam masala, of course; it’s especially good with lamb. Less conventionally, you can use a little in custardy desserts like rice pudding, apple pie, or even mac ‘n’ cheese.

Black Cardamom Garam Masala

By Martin Zibauer

A cook in Pakistan or India would likely never use the husk of the black cardamom, but I like to. It adds no flavour, but carries more of the smoky scent than the seeds inside.

Hands-On Time: 7 minutes | Start to Finish: 7 minutes

4 black cardamom pods
2 tsp cumin seed (10 ml)
2 tsp coriander seed (10 ml)
3 peppercorns
3 whole cloves
1 3-inch (7.5 cm) cinnamon stick, broken into a few pieces

1. Cut the cardamom pods in half lengthwise. Remove the seeds; discard half of the husks. In a small bowl, mix cardamom seeds and retained husks with remaining ingredients.
2. Heat a dry frying pan or saucepan over medium heat. Pour spices into pan. Toast, stirring frequently for a few minutes, until cumin seeds turn golden brown. Quickly pour spices back into the bowl to cool.
3. In a spice grinder, grind to a fine powder. Store in an airtight container, away from heat and light.

Yield: Makes about 2 tbsp (30 ml).

No comments

You need to be logged in or a registered user to leave a comment

Log in  |  Register

Tonight on Cottage Life

  • No listings available
View Full Schedule


Martin Zibauer