Hi - are these the same just with different names? Im used to brown being referred to as large in some recipes. What about black is it the same as brown?

Cheers

Steve

p.s. im making a beef madras (from your suppliers site) on the weekend and it says use two black cardamons (with top chopped off). How do you chop them off, how much and why? Is it just like cracking the green ones, just to let the flavour infuse?

Cheers

Steve

Yes they are the same. They often have lighter or darker brown shade, that is why different names.

You only need to crack the top and yes, it is to help infuse the flavours into the dish. This is how I make my Madras Curry; Beef Madras.

Mamta

I'm sure that I remarked upon a recipe which needed both green & black.

Subtle??

Tim I think the ones being said to be the same are the "brown" and "black" cardamon pods (the larger types) not the "black" and the "green" (green being the much smaller and softer ones).

Steve