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.
In Stock
Add to Wishlist
Add to Wishlist
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 |
|---|
Brand
TRS
Quick Comparison
| Settings | TRS Cardamom Black (50gm) remove | TRS Garam Masala Powder (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | Shan Memoni Mutton Biryani - 60gm remove | TRS Javetri/Javentry mace 50gm remove | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | TRS Cardamom Black (50gm) remove | TRS Garam Masala Powder (100gm) remove | Vandevi Hing Powder Yellow (50gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | Shan Memoni Mutton Biryani - 60gm remove | TRS Javetri/Javentry mace 50gm remove | ||||||||||||
| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 4TR041 | 4TR050 | 4VA068 | 4TR049 | 4SH037 | 4TR053 | ||||||||||||
| Rating | ||||||||||||||||||
| Price | 2,49 € incl. VAT | 1,89 € incl. VAT | 1,39 € incl. VAT | 2,79 € incl. VAT | 1,79 € incl. VAT | 6,29 € incl. VAT | ||||||||||||
| Stock |
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
| ||||||||||||
| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock | ||||||||||||
| Add to cart | ||||||||||||||||||
| 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. | Coriander seeds are used as a spice for baked goods and liqueurs, are an ingredient in spice mixes such as curries and give many dishes from the Middle East and Southeast Asia their typical taste. They should always be freshly ground or ground in a mortar. | The perfectly matched mix of spices from Shan makes. it easier for you to prepare Indian Biryani cuisine. | 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. | ||||||||||||
| 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. | Coriander seeds are used as a spice for baked goods and liqueurs, are an ingredient in spice mixes such as curries and give many dishes from the Middle East and Southeast Asia their typical taste. They should always be freshly ground or ground in a mortar. | The perfectly matched mix of spices from Shan makes. it easier for you to prepare Indian Biryani cuisine. | 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. | ||||||||||||
| Weight | 0,05 kg | 0,1 kg | 0,05 kg | 0,25 kg | 0,065 kg | 0,05 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
| Additional information |
|
|
|
|
|
|
Related products
