Can I substitute green cardamon for black cardamon in curry?
There is a curry recipe I am following right now and it says i need black cardamon. I live in an area that is a little difficult to buy all the indian spices.
My local market only sell ground cardamon (I don't know what colour) and green cardamon.
If you are curious, I live in Hamilton, Ontario.
Also, just another cultural question. When an indian recipe lists "curd" as a ingredient in curry, is that just regular greek yogurt?
I should also mention that the recipe is
https://www.youtube.com/watch?v=SrMoYBNnLmY&list=WL&index=11
She doesn't actually state if it is green or black, but I assumed it was black.
Best Answer
There is quite a difference in the tastes of black vs. green cardamom. In fact, they come from different but related species of plants.
Try asking your Indian grocery store for badi elaichi or badi welchi. It is the Hindi name for black cardamom.
Green cardamom has a minty flavor and is highly aromatic. It is also slightly sweet. It pairs well with spicy-sweet dishes as it enhances the taste. The ground cardamom in the store is probably green cardamom, because the powder is often used in recipes for masala chai (tea).
Black cardamon has a stronger flavor. It is more smoky (kind of like cinnamon - only kind of). It is best used in meat and savory dishes. So that's probably what the recipe uses.
As for Indian curd, also called dahi, it is closest to Greek yogurt in consistency and taste. However, dahi usually has a more tangy, sometimes sour taste. You may want to consider that while pairing up your dishes.
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Quick Answer about "Can I substitute green cardamon for black cardamon in curry?"
You can use green cardamom as a substitute for black but it lacks the smoky, hot flavor. Don't use black cardamon as a replacement for green cardamom. Depending on the recipe it may be best just to leave black cardamon out.Can I use green cardamom instead of black cardamom?
In recipes, black cardamom should not be used if a recipe calls for green cardamom as the two pods have extremely different taste profiles. (Green can be used in place of black, but the signature smokiness will be absent.)What is a good substitute for black cardamom?
The best substitute for cardamom is a combination of cinnamon, nutmeg and allspice. These 3 spices come together to closely replicate the complex flavors of the black cardamom pods. Combine ground cinnamon, nutmeg and allspice into a blend that can be used in a variety of dishes.What is the difference between green cardamom and black cardamom?
The green cardamom has a very strong and intense aroma and flavour, while the black cardamom has a smoky and vaguely camphor-like flavour. The taste of black cardamom has a coolness that is sometimes likened to that of mint, but both the forms of cardamom are used for the purpose of adding flavour to foods and drinks.What kind of cardamom is used in curry?
Cardamom comes in a few varieties, but the black and green pods are the most popular. Green cardamom's herbal, citrusy, slightly sweet flavor is equally used in sweet and savory dishes. Try it here. Black cardamom's stronger, menthol-like flavor is used mostly in savory dishes.BLACK CARDAMOM - What it is, How to use it \u0026 Why you shouldn't put it in Tea - Spice Finds
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Answer 2
The names of green and black cardamom are very misleading. In fact, they're not the same species of plant, nor are they closely related, nor do they have a very similar flavor (though they're both very nice).
Furthermore, the black cardamom is smoked over an open fire, that's what gives it the smokey flavor. Black cardamom is also very strong (and pretty expensive). I'm betting the cardamom powder is green...black cardamom is too expensive, they would've specified what it is.
That said, in a curry, or any recipe with a bunch of different spices, it's not a big deal if you skip, or switch, the ones you don't have. You can use green cardamom (pods), or nutmeg, or ginger, or all of them, instead. Just don't add too much...less than a quarter of cardamom or nutmeg, maybe even just an eighth, of the amount of pepper you're adding to the curry mix...because they're very strong.
Answer 3
She is using green cardamon in curry. And regarding curd/dahi you can use plain Greek or regular yoghourt with a splash of lime for sourness.
Answer 4
Black cardamom is used only in meat based gravies and cannot be used in sweet dishes. Green cardamom can be used in both. You might want to look up this page for black cardamom:
Check this page for green cardamom:
Hope that helps.
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