Black Cardamom
With a smoky flavor, aroma, and antiseptic qualities, black cardamom is a hot spice widely known as brown cardamom, kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white cardamom, or red cardamom. Though the largest producer of the black cardamom is Nepal, India and Bhutan for its traditional use in the medicine for stomach disorders and malaria; it is mainly distributed allover Asia and Australia.
Green Cardamom
Chopped coriander leaves are often used raw or added to the dish immediately before serving. They are most commonly used as a garnish on Indian dishes such as dal. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes.
Black Pepper
Native to south India, Black pepper is a flowering vine, cultivated for its fruit, which is usually dried and used as a spice and seasoning. It is the world’s most traded spice, and one of the most common spices added to different European cuisines. Once dried, the spice is called black peppercorn.