Stand-up pouch
Black Cardamom
₹250
Free shipping on orders of ₹499 or more
Kokora Black Cardamom: large, smoky badi elaichi pods that give depth to biryani, pulao, chole, dal makhani and meat curries.
- Packaging
- Stand-up pouch
- Availability
- Sold out
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Black Cardamom
- Net quantity
- 50g: 50g
- 100g: 100g
- MRP
- 50g: ₹250 (inclusive of all taxes)
- 100g: ₹494 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Black cardamom (badi elaichi)
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Black Cardamom, or badi elaichi, is the large, wrinkled brown pod that is traditionally dried over fire, which gives it a deep smoky, camphor-like aroma quite unlike green cardamom. It is a savoury spice, made for slow-cooked dishes.
One or two pods bring that smoky warmth to biryani, yakhni pulao, rogan josh, nihari, chole, rajma and dal makhani. Black cardamom is also a key part of garam masala, so you can toast and grind it with cinnamon, cloves and pepper for your own blend.
Tip: lightly crack the pod with the flat of a knife before it goes into hot oil so the seeds inside can release their flavour. Remove the pod before serving.
- Best for
- Biryani, yakhni pulao, rogan josh, nihari, chole, rajma, dal makhani, garam masala
- How to use
Use 1 to 2 pods for a dish serving four (about 500 g of meat, rice or dal). Crack them lightly, add to hot oil or ghee with the other whole spices at the start of cooking and let them simmer with the dish. For garam masala, dry-roast the pods with other whole spices and grind.
