Black cardamom, or 'badi elaichi', is the unsung hero of slow-cooked Indian cuisine, lending a unique smoky depth to dishes. Unlike its green counterpart, its robust, earthy notes are achieved through ...

From the bustling spice markets of India to the refined tables of the Gulf, it has carried stories, trade, and traditions across centuries, always maintaining its signature warmth and subtlety.

Black cardamom can also be used to enhance desserts by adding a subtle smokiness that contrasts beautifully with sweet elements. You can add crushed pods into custards or puddings while they cook, ...

The fragrant spice transcends Scandinavian buns and a humble cup of masala chai ...