BLACK CARDAMOM - What it is, How to use it & Why you shouldn't put it in Tea - Spice Finds 

Second?

I'm having trouble finding the assam tea that comes in smaller pieces like you have. At least online it is all either loose leaf or isn't obvious. Definitely no stores around here that sell specialty teas either. I don't even have an Asian grocery within 2 hours of me T^T let alone specialty teas.

Please do a video on sumo citrus if you find it

I'm so sorry my RU-vid fake adopted family Nephew... I have fallen behind in watching your videos.😞 I'm committed to catching up today. ✌🏻💯 Keep Eating Fruit!!! 🤣😁✌🏻💜☮️😎🌟

sumo citrus in in the "orange comparison" video from a few years back :)

great idea!

G

Ooh I may add it to my burger or steak seasoning.

That sounds wonderful! I bet it would go on lamb burgers!

It’s my secret ingredient in congee. It really brings out that meaty side of ginger.

I use badi/kali elaichi mostly in pulao and in Kashmiri mutsch - absolutely love the flavor! I did once see an unusual murrabba recipe... mooli with badi elaichi! Haven't made it yet though. And.. a Punju friend mixes badi elaichi hulls with black tea...

my mom grinds it into the powder and use it in the dishes as required, i started doing that as well. Its amazing in chole or paneer dishes too.

​@@pelqel9893ioA 😅l

It makes excellent flavoured rice puddings and coconut drinks

Hi, Could you please tell me if I can grind it with the pods? Or it needs to be removed ?

dude I went out two days ago to find some black cardamom after seeing this comment AND OH MAN, it's SO GOOD in ceylon.

Awesome suggestion. I love smoky tea so much I smoke it in my smoker. I love the just right smokiness of Russian Caravan black tea.

I just made black cardamom tea. Way better than green imo. So good!

Masala chai already has a strong taste isn't adding more smokiness on top of the black cardamom a bit much?

Boy sounds great thanks for sharing

Bruh tea masala is - 2-3 green cardamoms, 1 clove, 1 small piece of cinnamon. Star Anise and black cardamom are for curries they don't belong in a tea. Yes u can use star anise sometimes it helps in digestion but not the black cardamom

Plz avoid HONEY. Honey dhould not be heated.

@@wheathusk2499except for black cardamom, they make the tea delicious.

I find any more than 1 arm of the star anise in a serving of tea and all you taste is star anise - you just wasted your other spices. Mostly I've stopped using it though and just stick to ginger and green cardamom.

I have been trying to find that one for years now. I‘m so jealous

I want to try some!

It’s called kororima

@@StrawberryGirl3333 i was able to find just the seeds on Amazon a couple of months ago! Still haven't found the whole pods ever since that one time.

Hey @surkh, its latin name is Aframomum corrorima, might be easier to find that way!

I love that tea, that's cool

I always find it interesting looking at vegans/vegetarians and their food choices and how they always try to emulate meat. I tried going vegetarian for ethical purposes I became thin, pale and didn't have energy. As soon as I started eating meat again with all the nutrients vitamins and minerals that it has I got my health back started gaining weight and had more energy. I think the best thing we can do is to make ethical choices how the animal was raised and harvested the best being wild game... The animal lives in its environment free until the day it becomes food.

@@tennesseehomesteader6175 being vegetarian is far healthier then going full vegan. Also being vegan messes with your brain, chemical imbalances, and many vegans can be psychotic...

@@-jank-willson yeah I wrote this and didn't mean vegan I meant vegetarian. My mistake I have corrected my post. It's interesting what you said didn't know that.

@@tennesseehomesteader6175 I had that same issue and it turns out I have a kidney issue, I have to eat mostly meat and can't eat some grains with gluten and only small amounts of veggies with oxalic acid like chard, beets, spinach, or if you're into the more rare stuff sorrel or oca or any oxalis plant eaten for it's roots or green unless they are cooked. I recommend getting some tests to make sure you don't have the same issue, I have had my RU-vid videos interrupted by doubling over in pain, and ended up in the ER due to this issue.

In English, it's just called galangal. That's just what it is and what it is called. Calling it "red cardamom" seems more like a 'americans are dumb and don't know worldly spices' reasoning to call it something that would generate more sales. And sure enough, most people around me aren't familiar with galangal. (It might blow people's minds to know that most of the people I know don't even know what allspice is) But I've always been aware of galangal as galangal.

Wow, thank you Alasdair.

@@ericv00 Yes the plant is known as Galangal in English - however the rhizome is more commonly used in cooking, so perhaps they called it "Red Cardamom" as that is used in a similar way. A bit like Coriander vs Cilantro in the US. I don't think it's necessarily because people are unfamiliar with the spice, though maybe that's the case.

@@alasdair_scott Maybe, but it is pretty obvious whether you have the 'root' or the fruit. And I'm pretty sure when the rhizome is called for in a recipe, I've seen it as "galangal *root*".

@@ericv00 same galangal as the galangal ginger root that is used in thai cusine?

True, you can honestly just take fresh milk and let it infuse with cardamom by just letting them sit in the same vessel and waiting about 5 days and it is fantastic.

Orange and green cardamom is a fantastic ice cream flavour. Cardamom yoghurt is pretty great too

i think the noodle dessert is called falooda

What you had is called the "semiya payasam" in my region(Kerala, India). It is one type of payasam(a range of sweet dessert like dish in our culture). The noodle like pieces are "vermicelli"(similar to spaghetti but thinner). Just out of curiosity, Have you visited Kerala when you came to India?

Usually I use fresh vanilla bean in my cream brûlée, I’m definitely going to replace with fresh cardamom, never thought of this but I love cardamom in my tea. Thanks for the idea.

U can find them in India or Pakistan grocery

I looked into getting Ethiopian cardamom to display in the video but it wouldn't have come in time. I'll have to try it in another episode.

@@campfirestories2574 I think Ethiopian cardamom is another Aframomum like Grains of Paradise, not Ammomum like the Indian/Nepali version.

@@WeirdExplorer did you order yours online? Would you mind sharing website if so?

@@WeirdExplorer if you can make the same recipe with different cardamoms and do a taste test for difference?! iirc ethiopian is similar to green.

@@revilo00 nä det var en miss av mig. Trodde det var alligatorpeppar/paradiskorn som är en annan kusin till kardemumma, men svart kardemumma är en annan sort, om än lite liknande i smak och väldigt lik till utseendet. Alligatorpeppar är något blekare i färgen och har mer mint/eukalyptus-aktig bismak och är starkt pepprig men saknar rökigheten som den svarta kardemumman har och kapslarna är något större och mer avlånga till utseendet. Jag tycker alligatorpeppar verkar stört omöjligt att få tag på i Sverige, som tur är har jag en kran i stan.

Och den står omskriven i Cajsa Wargs pepparkaksrecept

sounds great, I'll look into it

@@WeirdExplorerYeah, Piri-piri! This stuff is positively deadly! My folks were gifted a large jar of it straight from Equatorial Africa in the late Sixties, which lasted throughout the Seventies and beyond. A point-of-a-knife of this was more than enough to ignite a large serving of our traditional Tuesday's Couscous!

Would you mind sharing your chai recipe? :)

Det måste jag ju bara testa! Tack för tipset! 😁👍

i think an episode about pandan leaves would fit the channel nicely.

Making coffee with pandan infused water is amazing.

Pandan is lovely. I wish it wasn’t so hard to find, it loses flavor quickly if not frozen and that probably explains a lot about why it didn’t become a major spice of commerce!

I put cardamom and a little rose water in my pumpkin pie filling it really kicks it up.

I love tossing in a knot of pandan leaves into the rice pot when cooking, it's really kicks it up and is very similar to the essence of jasmine rice.

Can we use the pods of the black cardamom as well?

hmm... if you cut the sugar down you could make it a savory one!

@@WeirdExplorer That actually sounds like a really nice picnic food to go with grilled veg!

It's on my list for a future episode :)

Fenugreek?

@@Totalinternalreflection exactly!

@@robertgiangregorio1018 Just don't chew on the dried ones like he did with the cardamom seeds... dried fenugreek is hard as stone. I used to grow it, mostly for the leaves but i like to put in some seeds to in dishes to get just a bit stronger flavor... i think everyone recognizes the flavor from things like the yellow curry powder which exists in pretty much the entire world, also in "mango sauce" aka "amba" at shawarma houses they don't taste of mango at all mango is just used to make it acidic, all the flavor is fenugreek and maybe some chili, very common flavor but people don't know what it is. Also the leaves (and sometimes including unripened seedpods with the leaves) are great in things like the iranian style of "green stew" (ghormeh sabzi) which is a stew with lamb meat and, iranian dried round lemons, loads of green leaf herbs; parsley, fenugreek, chives, coriander leaf (which is fine even for people who hate coriander, because when cooked it loses that stinkbug aroma), mint, sometimes basil, marjoram, dill, spinach, swiss chard or any variation of these. Parsley and fenugreek leaf are the two that should almost always be in there... though i'd go easy on the dill, but i've seen it used in this, often you can find packages with the dried herbs for this, and make it from that, I guess that's for winter/early spring if it's hard to get hold of the herbs. I think it's better to use raw or frozen (frozen should be no problem since you're gonna cook them anyway).

@@gunnarthegumbootguy7909 I have def noticed how insanely hard those seeds are, I use a coffee grinder to grind them up lol! I have been wanting to make ghormeh sabzi from the recommendation of a friend, but I have not gotten around to it (it's also hard to find fresh fennugreek leaves where I live).

Oh really? does ginger bother you?

@@WeirdExplorer Ginger, galangal, kentjoer, zerumbet and turmeric are all absolutlely fine in large quantities. Something very specific about the cardamoms. A friend once joked that he had bought my kryptonite and produced a bottle of dayglo green cardamom liqueur.

Krachai is fine too, I forgot the krachai, that is a mild but tasty one.

Migraines really are a strange thing. Back when I was a kid hearing Scottish bagpipes would trigger a migraine for me.

that's weird.. a migraine isn't a symptom of allergies, is it? And then someone mentioned the sound of bagpipes also causing a migraine... sensory overload maybe? But why so specific? The superstitious part of me wants to believe in another thing lol but there's probably a reasonable explanation for everything.

Good idea!

one of the other posters. Alasdair Scott, suggested it was galangal seed, also referred to as "Hongdoukou"

Quantity: One for two people if using whole. If freshly grounded, use one for 6 people. Usage: Use along with green cardamon in savoury dishes. Do NOT use it in thing that are predominantly sweet, like tea or bakery items (including breads). Use only in gravy. It only adds a smokey flavour

I tasted that sharen. And all I can say is that it tastes like weak Siam cardamom with a more galangal-like pungency with strong camphor, cinnamon and vanilla notes. I recommend using this with honey to make it less acrid.

Same here! "He perfumed her with marjoram and cardamom and lavender".

Yes, I would like to do a video on Tonka bean.. not sure if I can do so legally though. might get in trouble with the spice police.

@@WeirdExplorer sadly I'm not sure you could. The spice police are always watching.

@@WeirdExplorer I love the smell of tonka bean, for years I’ve scattered it around my clothes wardrobe and it gives just a very subtle “fresh” scent. I like sweetgrass even more for that but it’s more expensive. I don’t think eating tonka bean in the USA is any more legally challenging than eating a kinder egg: as long as you’re not selling it to someone as a food it’s fine. The taste is nice but beware, some people do have a reaction to it; I like the smell but can’t tolerate eating it.

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My Grandma of blessed memory always made these Anise and Cardamom cookies because we kept annihilating her stock. She got the recipe from Auntie Margaret, her English sister-in-law. So, I guess this most (colonial) British of all spices did not really make it across the pond, and it was somewhat poorly known in Continental Europe as well.

Glad it was helpful

Glad it was helpful!