Topic: Rogan Josh black cardamom

[chillihothot]

I brought some whole black cardamoms and after some experimenting found that one pod added to a Rogan Josh adds to the, smoky and meatiness flavour. Just an observation.

I'm wondering what else I can use this in?

[Peripatetic Phil]

I brought some whole black cardamoms and ... I'm wondering what else I can use this in?

I can't help with positive suggestions, but I can suggest one non-use :  pulao rice.  Whilst the flavour is appropriate, it has the side-effect of making the rice light brown in colour, and is therefore better omitted.

** Phil.

[curryhell]

I can't help with positive suggestions, but I can suggest one non-use :  pulao rice.  Whilst the flavour is appropriate, it has the side-effect of making the rice light brown in colour, and is therefore better omitted.

    I've always used this spice in pilau rice and never experienced this happening.  Maybe this is simply down to cooking method.

[fried]

After 6 months of cooking with the bare minimum of ingredients I started the year by making a curry with as much stuff in it as possible. I pre-fried some onion, peppers and green chilli with star anise, black cardamom and mix powder.

Very nice it turned out to. I'm calling it a Chicken bhuna jalfrezi.

I also like to use black cardamom in traditional recipes especially with lamb.

[jb]

I brought some of these a while ago but wasn't entirely sure exactly how I was going to use them,they are certainly very powerful.I've since found one in an excellent smokey tikka bhuna from my favourite curry house so I know for certain that they use them,especially in their 'special chef dishes'.Indeed I was trying to pinpoint the taste and smell I was getting from my wife's chicken tikka the other night(from the same place).One smell of the tikka compared to my tub of black cardamons and it was obvious that they were using the same spice.Next time I cook I shall be using some ground black cardamon for sure.

[Peripatetic Phil]

I can't help with positive suggestions, but I can suggest one non-use :  pulao rice.  Whilst the flavour is appropriate, it has the side-effect of making the rice light brown in colour, and is therefore better omitted.

    I've always used this spice in pilau rice and never experienced this happening.  Maybe this is simply down to cooking method.

What colour do you aim for in your pulao, CH ?  Is it yellow (in which case I suspect the additional colouring from the black cardamom would not matter) or white ?  When I tried this, I crushed the black C. with the other 5-or-so spices in a mortar, fried for five minutes, added the washed and dried rice, fried for two minutes, then boiled for 12.

** Phil.

[curryhell]

For pilau, always white with some coloured grains.  I use whole spice in the cooking and do not crush, grind  or bruise any of the spice which may explain the slight colouration.  I simply add the spice to the oil and fry till i can clearly smell the aromas.  Then add rice and fry for a minute before adding the water and pinch of salt.

[adamski]

Black cardamom is usually smoked, best used whole. Crushing them would be too much intense flavour. Pop a whole one in and let the flavour infuse a subtle taste. Much used in a "traditional" rogan josh.