If you know me, or indeed if you’ve read a small percentage of this blog, then you’ll know that I’m obsessed with the flavour of cardamom. The elaichi obsession has gone a step further since experimenting with black cardamom more and more recently.
The black kind is fried over an open fire, giving it a smokey, heady aroma. Think of it as the rowdier, more attention-seeking cousin of the green cardamom. The combination of dark chocolate and musty spice is luxurious. These are the type of truffles that you’d be served in a cigar lounge, clad with chesterfield sofas and burgundy walls.
Spices, of course, are essential.Marcus Samuelsson
Cardamom is widely used as a digestive aid and natural breath freshener, which is almost an excuse to eat these cardamom-spiced truffles after dinner with a coffee, or even better, a chai.