Black Cardamom (Bari Elaichi)

Add Nutri Big Elaichi gradually according to the selected recipe, as its smoky aroma and flavour are naturally concentrated. Lightly press or crack the pods before use when a quicker and more prominent flavour release is preferred. Temper the pods briefly in warm oil or ghee before adding the remaining ingredients, or simmer them directly in rice, stock, gravy, daal or slow-cooked preparations. Use the pods whole when convenient removal before serving is preferred. The seeds may also be removed, lightly roasted and ground for homemade spice mixtures.

Use Big Elaichi to prepare chicken biryani, mutton pulao, beef yakhni, qorma, nihari-style gravies and rich meat curries. Add it to daal, chana, vegetable curries, soups and stews for deeper aromatic character. Combine the pods with cinnamon, cloves, black pepper, Tez Patta and other preferred whole spices in homemade garam masala, biryani masala or a muslin spice pouch for stocks and gravies. Use a small measured quantity in savoury tea or kehwa preparations when a stronger smoky-spice character is preferred.