Black cardamom, also known as Amomum subulatum, is a perennial herb that is native to the Eastern Himalayas and is also found in parts of India, Bhutan, Nepal, and China. It is a member of the ginger family and is closely related to the green cardamom that is commonly used in cooking.
Black cardamom is unique in that it is harvested when it is fully mature and then dried over an open fire. This process gives it its characteristic smoky flavour and aroma. The pods are large, dark brown and have a rough, wrinkled exterior. Inside the pods are small, black seeds that are surrounded by a fragrant, pungent oil.
When it comes to using black cardamom in a distilled spirit like distilled spirit, it imparts a strong, smoky, and medicinal flavour. The primary compound responsible for this flavour is 18-cineole, which makes up 61.3% of the oil. 18-cineole is a compound that is also found in eucalyptus and tea tree oil, and it is known for its medicinal and antiseptic properties. It gives black cardamom a unique and distinct flavour that sets it apart from other botanicals.
Other compounds such as β-pinene, α-terpineol, α-pinene, and γ-terpinene also contribute to the unique flavour profile of black cardamom. β-Pinene, for example, is a compound that is also found in pine needles and is responsible for the pine-like aroma in black cardamom. α-Terpineol is a compound that is also found in lime and is responsible for the fresh and floral notes in the aroma of black cardamom. α-Pinene is also found in pine needles, and it gives black cardamom a woody and earthy aroma. γ-Terpinene is a compound that is also found in nutmeg and is responsible for the spicy and warm notes in the aroma of black cardamom.
In addition to these compounds, black cardamom also contains small amounts of ( − )-allo-aromadendrene, δ-terpinol, terpinen-4-ol, δ-elemene, and β-myrcene. These compounds work together to create a complex flavour profile that is smoky and medicinal with a hint of pine and wood. The combination of these compounds creates a unique flavour that is not found in any other botanical, making it a popular choice among distillers who are looking to create a distilled spirit with a distinct and unique flavour profile.
When it comes to pairing black cardamom distilled spirit with food, it is best to pair it with dishes that have a bold and robust flavour. Dishes such as grilled meats, curries, and stews are a great match for black cardamom distilled spirit. The smoky and medicinal notes in the distilled spirit complement the rich and bold flavours in these dishes and create a harmonious balance.
As for the pairing, black cardamom is a versatile botanical it can go well with mixers like tonic water or ginger beer and also could be used in cocktails that traditionally use a smoky flavour profile like a Moscow Mule or a Margarita. The distilled spirit can also be enjoyed neat or on the rocks with a twist of lime or lemon peel to enhance the flavours.
It is important to note that black cardamom has a smoky flavour that can be overpowering in some cases, so it is important to use it in the right proportion when distilling the distilled spirit. Also, It is not commonly used in distilled spirit making but it can give a unique and interesting taste to the final product.
In conclusion, black cardamom is a unique botanical that is native to the Eastern Himalayas and is known for its smoky and medicinal flavour. The primary compound responsible for this flavour is 18-cineole, which makes up 61.3% of the oil. Other compounds such as β-pinene, α-terpineol, α-pinene, and γ-terpinene also contribute to the unique flavour profile of black cardamom. The combination of these compounds creates a complex flavour profile that is smoky and medicinal with a hint of pine and wood.
