Black Cardamom Garam Masala recipe
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
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 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).