TRS Cardamom Black (50gm)
2,49 € incl. VAT
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.
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.
Additional information
Weight | 0,05 kg |
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Brand
TRS
Quick Comparison
Settings | TRS Cardamom Black (50gm) remove | TRS Garam Masala Powder (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | MTR Rasam Powder (200gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Turmeric/Haldi Powder (100gm) remove | ||||||||||||
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Name | TRS Cardamom Black (50gm) remove | TRS Garam Masala Powder (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | MTR Rasam Powder (200gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Turmeric/Haldi Powder (100gm) remove | ||||||||||||
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SKU | 4TR041 | 4TR050 | 4VA068 | 4MT076 | 4TR053 | 4TR052 | ||||||||||||
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Price | 2,49 € incl. VAT | 1,89 € incl. VAT | 1,39 € incl. VAT | 2,59 € incl. VAT | 6,29 € incl. VAT | 0,99 € incl. VAT | ||||||||||||
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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. | Garam Masala is an indispensable spice in Indian cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. | Vandevi Hing powder is an Indian spice with a unique and hot taste. To develop the true taste of hing, you have to fry it in oil or ghee. Asant seeds fried in ghee are often combined with cooked lentils to maintain the aroma and taste. | Rasam curry powder is an ancient favorite whose recipe has been passed down from generation to generation. Enjoy this fine mixture in a soup or with rice. | Nutmeg shells are also called mace and are the reddish shells that surround the nutmeg. They have a slightly sweeter taste than nutmeg and are used in many different dishes in Indian cuisine, especially in meat dishes. | Turmeric is native to India and belongs to the ginger family. Turmeric is an important component of the curry powder and is obtained from the root of the Haldi plant. Even adding a small amount gives the dishes colour and a spicy taste. | ||||||||||||
Content | 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. | Garam Masala is an indispensable spice in Indian cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. | Vandevi Hing powder is an Indian spice with a unique and hot taste. To develop the true taste of hing, you have to fry it in oil or ghee. Asant seeds fried in ghee are often combined with cooked lentils to maintain the aroma and taste. | Rasam curry powder is an ancient favorite whose recipe has been passed down from generation to generation. Enjoy this fine mixture in a soup or with rice. | Nutmeg shells are also called mace and are the reddish shells that surround the nutmeg. They have a slightly sweeter taste than nutmeg and are used in many different dishes in Indian cuisine, especially in meat dishes. | Turmeric powder is used to color and flavor prepared mustard, Pickles, relish, chutneys, and rice dishes as well as butter and cheese. Turmeric powder is also added in spice blends such as curry powder. TRS Haldi powder is 100% natural and contains no artificial color, flavor, or preservatives. | ||||||||||||
Weight | 0,05 kg | 0,1 kg | 0,05 kg | 0,2 kg | 0,05 kg | 0,1 kg | ||||||||||||
Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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