TRS Cardamom Black (50gm)

Weight 0,05 kg
SKU: 4TR041

2,49  incl. VAT

In Stock

Black cardamom is used as a spice in a similar way
to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes.

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Description

Black cardamom is used as a spice in a similar way
to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes.

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Weight 0,05 kg

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TRS

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SettingsTRS Cardamom Black (50gm) removeTRS Brown Mustard Seeds (100gm) removeTRS Shahi Kala Jeera (50gm) removeTRS Paprika (100gm) removeTRS Amchur Powder (100gm) removeMDH Chana Masala - 100gm remove
NameTRS Cardamom Black (50gm) removeTRS Brown Mustard Seeds (100gm) removeTRS Shahi Kala Jeera (50gm) removeTRS Paprika (100gm) removeTRS Amchur Powder (100gm) removeMDH Chana Masala - 100gm remove
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SKU4TR0414TR0614TR0574TR06420AS1394MD020
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DescriptionBlack cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes.Brown mustard seeds are widely used as a spice, especially in India, and have a piquant taste. Their heat disappears quickly when cooking, so they should only be added towards the end of the cooking time. In India, the grains are roasted in a dry pan before used, which gives them a unique nutty aroma. It is particularly popular for refining many vegetable dishes.BlackCumin forms an important part of various spice mixturessuch as Garam masala and Sambhar MasalaPaprika seasoning is used in soups, stews, potato fries, rice varieties etc and is valued for its taste as well as the rich colour that it adds to the dish.The Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian dish.
ContentBlack cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes.Brown mustard seeds are widely used as a spice, especially in India, and have a piquant taste. Their heat disappears quickly when cooking, so they should only be added towards the end of the cooking time. In India, the grains are roasted in a dry pan before used, which gives them a unique nutty aroma. It is particularly popular for refining many vegetable dishes.Shahi Jeera is darker and sweeter than ordinary jeera. It has a nutty, earthy aroma and is especially used in rich North Indian curries like shahi panner and kurma, added to breads, or steamed with rice to give it a distinct scent.Nutritional Information per 100gm (unless otherwise stated): Ingredients: 100% natural, dried and ground peppers. Ingredients: dried mango powder Nutritional Information per 100gm (unless otherwise stated): As per 100gm Energy/Calories: 1422kJ/340kcal Fat: 8g of which saturates: 0g Carbohydrates: 64g of which sugars: 0g Salt: 0g Protein: 2.8gDescription The Indian dish ?Chana? or ?Chhole?, in combination with puris or bhaturas, is an extremely tasty and popular North Indian dish.
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