There have always been two errors regarding black cardamom : the first is to think that it can be a substitute for green and the second is that it is inferior, both in taste and use, to green.
Also widely used in Chinese cuisine , specifically in Sichuan, Vietnamese and the rest of Southeast Asia in soups, stews and marinades.
Always consume previously cooked, if used for garam masala , toast lightly and crush in the mortar so that it releases all its aroma.
Vacuum packaged in practical packages for convenience in shipping, it is recommended, once opened, to store in a dry and cool place. The product may contain traces of celery, mustard, nuts or sesame seeds.
