Price : INR 62,000.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Shelf Life : 18 Months Color : Black Form : Pods Packaging Type : Pp Bag Drying Process : Sun Dried Country of Origin : India Preferred Buyer From Location ; All Countries Except India
MOQ : 1 Ton Business Type ; Manufacturer, Exporter, Supplier, Trader, Importer Country of Origin : India Shape ; Elongated Shelf Life ; 12 Months Preferred Buyer From Location ; Worldwide Product Details Color ; Black Form ; Pods Packaging Type : Polythene Bag, Pp Bag Drying Process ; Sun Dried
Black cardamom, known as "Badi Elaichi" in Hindi, is a unique spice with a robust, smoky flavor profile. Unlike its green counterpart, black cardamom is characterized by its large, dark brown pods and a pungent, earthy aroma. It is a key ingredient in various cuisines, particularly in Indian cooking, where it imparts a deep, aromatic complexity to dishes. At Vishwarupa Global Trades Vision Private Limited, we offer high-quality black cardamom, carefully sourced to ensure authenticity and flavor. Culinary Uses Black cardamom is used in various culinary traditions to enhance the flavor profile of many dishes: Indian Cuisine: In Indian cooking, black cardamom is a key ingredient in spice blends like Garam Masala and is commonly used in biryanis, curries, and slow-cooked stews. It adds a smoky, robust flavor to meat and vegetable dishes. Middle Eastern Dishes: The spice is used in Middle Eastern cooking to flavor rice dishes, stews, and kebabs, contributing a rich, smoky depth. Soups and Stews: Black cardamom is often added to soups and stews for its bold flavor, which complements the heartiness of these dishes. Baking and Spiced Blends: Although less common, black cardamom can be used in baking, particularly in spiced breads and cookies, where its unique flavor can add an interesting twist. Rice Dishes: The spice is used in rice dishes like pilafs and biryanis, where its smoky notes enhance the overall flavor. Health Benefits Black cardamom is valued not only for its flavor but also for its potential health benefits: Digestive Health: Black cardamom is known to aid digestion by stimulating the production of digestive enzymes, reducing bloating, and relieving gas and indigestion. Anti-Inflammatory Properties: The spice has anti-inflammatory effects, which can help reduce inflammation and alleviate discomfort in the body. Respiratory Health: Black cardamom is used in traditional medicine to treat respiratory conditions such as asthma and bronchitis, thanks to its soothing and expectorant properties. Antioxidant Benefits: The spice contains antioxidants that help protect the body from oxidative stress and support overall health. Oral Health: Black cardamom is believed to have antimicrobial properties that help maintain oral hygiene, reduce bad breath, and prevent oral infections. Packaging and Availability Our black cardamom is available in various packaging sizes to suit different needs, from bulk quantities for industrial use to smaller packs for home cooks. We package the cardamom in airtight, moisture-resistant containers to preserve its freshness, flavor, and aromatic qualities during storage and transport.
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Description:- A Member Of The Ginger Family, Black Cardamom Is A Relative Of Green Cardamom, But They're Far From The Same Plant. It Has Some Of The Same Flavor Notes, Especially An Uplifting Menthol Element, But It's Also Smoky, Brash And Bold. There Are Times For Green Cardamom's Delicacy, And Then There Are Times To Turn Things Up To 11. Although They Have Similar Flavors, They Have Very Different Culinary Uses. Black Cardamom Is The Bacon Of Spices. Black Cardamom Is Dried Over An Open Fire, Which Is What Gives It Such A Powerful Smokey Aroma. Beneath That Are Notes Of Resin And Camphor, As Well As Green Cardamom's Menthol, Slightly Minty Aromas That Provide Balance To A Funky Kick. These Intense, Heady Notes Put Black Cardamom In The Warming Spice Category, Along With Black Pepper, Cloves, And Chiles. It's A Major Component Of The Spice Blend Garam Masala, Which Literally Means Warming Mixture. This Intensity Makes It Ideally Suited To Long-cooked Dishes In Moist Environments, Where The Spice Has Plenty Of Time To Release Its Fat- And Water-soluble Oils. Like Green Cardamom, You Can Remove The Seeds And Use Them Whole Or Ground (For A Really Intense Kick), Or Grind The Whole Pod. But I Mostly Use The Pods Whole. The Flavor Is Still Plenty Strong, They're Easy To Pick Out, And It's Tough To Grind Them To A Fine Powder Without Getting Some Unpleasant Shards Along The Way. Such A Strong Spice Needs Strong Flavors To Stand Up To It. I Like It Best With Dried Chiles, Cumin, And Most Importantly Lime Juice. The Sweet Acid Cuts Down On A Lot Of Black Cardamom's Medicinal Flavors, And I Consider It Essential. Black Cardamom Is Usually Used In Concert With Several Other Spices, Both To Temper It Down, And Because It Does A Fantastic Job Of Blending Disparate Flavors Together. Black Cardamom Plays Well With Bitter, Long-cooking Greens Like Collards. It Also Elevates Relatively Bland Lentil And Rice Dishes In An Unsubtle But Not Overwhelming Manner. At Its Most Simple, Some Rice Tossed In A Rice Cooker With Some Black Cardamom Pods Is A Great Improvement To A Quick Weeknight Dinner. It's A Lot More Sophisticated In Dry Rubs And Sauces For Braised Meats. (Especially Beef); It's A Common Player In Many North Indian Curries. And In One Of The More Interesting Cases Of Indian-chinese Fusion, Some Swear That Black Cardamom Is Essential To Certain Sichuanese Red-cooked Dishes. But This Spice Isn't Limited To Indian And Chinese Fare. A Pod Dropped In A Pot Roast, A Dry Rub For Barbecued Brisket, Or A Bowl Of Pho Brings Just A Touch Of Smoke And Something Not Easily Identifiable But Altogether Delicious. It's A Powerful Spice, But Superb In Blends, Making It Just As Versatile And Worthy Of Adulation As Its More Renowned Green Cousin. We Are Leading Exporter Of Black Cardamom From Sanchore Rajasthan
An erect, glabrous, or minutely pubescent, branching annual. The stems are striate, the leaves are distal and 23 pinnately divided, and the segments are linear. Flowers are white and small terminal or seemingly lateral pedunculate compound umbels; fruits are ovoid, muricate, aromatic cremo carps, greyish brown; fruit components, the mericarps, are compressed, with distinct ridges and tubercular surface, and 1 seeded. Ajwain originated in the Middle East, possibly in Egypt and the Indian Subcontinent, but also in Iran, Egypt, and Afghanistan. In India, the major ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India\'s total production. It is traditionally used as a digestive aid, relieving abdominal discomfort due to indigestion and acting as an antiseptic. In the southern parts of India, dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume that it relieves colic in babies and that for kids it also improves digestion and appetite. Ajwain can be used as a digestive mixture in large animals. In the northern part of India, ajwain is often consumed after a heavy meal. It is commonly offered after dinner parties.
Badi Elaichi (Black Cardamom)
Dried Black Cardamom (Elaichi Dried)
Nigella Sativa seeds / Black Cumin / Black Cumin Seeds / Black Seed / Black Seed Black Cumin Family: Ranunculaceae Botanical name: Nigella Sativa Origin: Egypt Packing: 25 kg bags Hs Code: 1207990029 Common names: Black Cumin l Habbatussauda l Nigella Sativa l Nigella Herb l Nigella Sativa Plant. Ancient Egyptian and Nigella Sativa: Ancient Egyptians were among the first who use Nigella sativa. They used its oil to nourish the skin. Besides bulk Nigella Sativa is used to improve digestion and as a cure for many problems and diseases. Ancient Egyptians were the first to use Nigella Sativa's black seeds as a spice as it was an important component in many dishes. Pharaoh's main doctor always had in his bag a bowl of Black Seeds handy as he used them in curing many diseases such as colds, toothache, headaches, and many infections. Archaeologists have found a bottle of this ancient medicine in preparation for life after death at Tutankhamun's grave. Black cumin has been called Habbatul barakah in Arabic culture since 3300 years ago. That means seeds of blessing. Prophet Muhammad also advised to use of Black cumin; he said that it is a medicine for all illnesses except death. Contact Us Now for more details
