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Big cardamom, also known as black cardamom (Amomum subulatum), is a distinctive spice recognized for its bold, smoky flavor and robust aroma. Unlike green cardamom, which is often used in sweet dishes and desserts, big cardamom is typically used in savory cooking. The spice comes from the dried seed pods of a plant native to the eastern Himalayas, including regions in India, Nepal, and Bhutan.

The large, dark brown pods of big cardamom have a rugged appearance and are often used whole or crushed to release their intense flavor. They are a key ingredient in many Indian and Asian dishes, including biryanis, curries, and stews, where they impart a deep, smoky undertone that complements rich, hearty dishes. Big cardamom is also used in spice blends like garam masala and biryani masala, contributing to the complex flavor profiles of these seasonings.

In addition to its culinary uses, big cardamom offers several health benefits. It is known for its digestive properties, helping to relieve symptoms of indigestion, bloating, and gas. The spice also contains antioxidants and has potential antibacterial and anti-inflammatory effects, which may support overall health. In traditional medicine, big cardamom is used to treat respiratory issues, improve appetite, and support oral health.

Masala Chai

Main Ingredients

For the Chai:

2 cups Water
1 cup Milk (or as preferred)
2 teaspoons Black tea leaves (Assam preferred)
1 Black Cardamom pod
2 Green Cardamom pods
1 small piece of Cinnamon stick
2 Cloves
1/2 inch piece of Ginger (sliced or crushed)
1-2 teaspoons Sugar (or to taste)

Instruction

Step 1 - Prepare the Spices

Crush the black cardamom slightly using a mortar and pestle—this helps release its deep, smoky aroma.
Do the same with green cardamom, cloves, and cinnamon, just enough to break them open (not powdered).

Step 2 - Boil the Water with Spices

In a saucepan, add 2 cups of water and all the crushed spices including ginger.
Bring to a boil and let it simmer for 5–6 minutes so the spices infuse well into the water.

Step 3 - Brew the Tea

Add the black tea leaves to the spiced water and let it boil for another 2–3 minutes.
If you like stronger tea, simmer a bit longer.

Step 4 - Add Milk and Sweeten

Pour in the milk and add sugar to taste. Let it come to a gentle boil and simmer for 2–3 more minutes until it reaches your desired strength and colour.

Step 5 - Strain and Serve

Strain the tea into cups using a fine mesh strainer.
Serve hot and enjoy the earthy, bold flavours of black cardamom-enhanced masala chai.

Tips for the Perfect Masala Chai

Smoky Flavor Balance: Black cardamom has a distinct, smoky flavor—use just one pod unless you like it very intense.
Milk Options: You can use full-fat milk, toned milk, or even plant-based milk like oat or almond depending on your preference.
Sweetener Swaps: You can replace sugar with jaggery or honey (add honey after boiling) for a healthier twist.

Why You’ll Love Black Cardamom Masala Chai:

Warming and Comforting: Perfect for chilly mornings or rainy afternoons, this chai soothes and warms you from within.
Unique Depth of Flavor: The black cardamom adds a bold, smoky richness that sets this chai apart from your usual cup.
Versatile: Adjust spice levels, tea strength, or milk ratio to make it your own signature brew.

Yield

2–3 Servings

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes