Black cardamom salt

Black cardamom is the little sister of green cardamom. The cardamom pods are dried over fire, which gives them a smoky aroma. 

Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Black cardamom salt

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




black cardamom



Maldon salt

Preparation method

  • Toast the black cardamom in a dry frying pan.
  • Finely grind the cardamom in a mortar or a spice mill.
  • Mix the ground cardamom with the salt. 

Serving suggestions

  • For seasoning lamb.
  • In a composition with apricots and peas.

Previous page