Whole Spices
Badi Elaichi
बड़ी इलायची
The Smoky Soul of Chhole and Biryani.
Smoky black cardamom — the deep note in chhole, biryani and meat curries.
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Inside the jar
Ever wondered where that deep, smoky note in Pindi chhole or a good biryani comes from? Very often, it's badi elaichi.
Imamdasta Badi Elaichi is black cardamom with a bold, smoky, camphor-like aroma.
Smoky, Deep and Bold.
Not a sweet spice.
Unlike green elaichi, badi elaichi is earthy and smoky. One pod is enough to give chhole, dal and meat curries a deep, rustic warmth.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
What Makes It Special?
- Whole black cardamom pods
- Smoky, earthy aroma
- Essential for chhole and biryani
- One pod is often enough
- Homemade with traditional care
That Pindi Chhole Depth?
The chhole look dark, smell smoky and taste like Punjab.
A single badi elaichi in the cooker made all the difference.
Ingredients
01Just one ingredient
Use It In
- 01Pindi chhole
- 02Biryani & pulao
- 03Mutton & meat curries
- 04Dal makhani & rajma
- 05Homemade garam masala
- 06Nihari & yakhni
Smoky Kala Chana
You'll need
- 1 cup kala chana, soaked overnight
- 1 Imamdasta Badi Elaichi
- 1 Imamdasta Tej Patta
- 1 onion and 2 tomatoes, chopped
- 1 tsp Imamdasta Punjabi Garam Masala
- 2 tbsp ghee, salt
The method
- 1
Pressure cook
Cook the chana with Imamdasta Badi Elaichi, tej patta and salt until soft.
- 2
Make the masala
Cook onion and tomatoes in ghee until soft and add Punjabi Garam Masala.
- 3
Simmer
Add the chana with its water and simmer until thick.
To serve: Serve with rice or puris.
Maa Ki Rasoi Se
Smoky. Deep. Quietly powerful.
Because the deepest flavours often come from the smallest pod.
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