Smoky, earthy and slightly floral, black cardamom is a more complex option than green cardamom.
It straddles the line between both sweet and savory dishes and is traditionally used in Ethiopian clarified butter and meat stews as well as in coffee.
Eleni’s Kitchen Ethiopian Korerima
$9.95
Eleni’s Kitchen Ethiopian Korerima
$9.95
Dried near an open flame, Ethiopian black cardamom yields an earthy, smoky aroma that gives it an added savoriness compared to green cardamom. Floral, almost citrus-like notes follow the initial hit of smokiness, yielding more depth than the ground cardamom you can buy in the store. This hard-to-find varietal can easily be substituted in for green cardamom and its unique flavor is a great way to refresh your favorite sweet and savory dishes that include warming spices.
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HOW TO USE
The black cardamom pairs well with warming spices like clove, ginger, mustard and cinnamon and toes the line between sweet and savory. Use it to perfume clarified butter or incorporate into a gingerbread, cake or on the savory side, try in stews and braises
Eleni's Kitchen
Eleni’s Kitchen was founded by Eleni Woldeyes to share the rich flavors of her Ethiopian heritage through sauces crafted from natural ingredients.
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