Spice
Black Cardamom
Urdu/Hindi: Bari Elaichi
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Also known as: large cardamom, brown cardamom
Black cardamom is dried over fire, giving it a distinctly smoky quality that green cardamom completely lacks. It is the defining spice of nihari and haleem — the long cooking time is necessary to coax out its deep, resinous flavor. In Lahori and Peshawari cooking it appears in the whole-spice layer at the start of meat dishes, always removed before serving because biting into one is genuinely unpleasant.