Zymurgy, nov-dec 2022 p.43 has what looks like a simple recipe. Simplified from the original, it says here. My question is, about Cardamom. Black Cardamom has a smoky camphor -like flavor, according to pediaa.com while green cardamom has an intense
flavor. I have seen discussion of adding cardamom at end of boil. Are we using black cardamom in this recipe?
I’d say that (in US usage at least) “cardamom” without further modification generally refers to the green kind. Like these pods from McCormick:
Agreed. If “cardamom” is called for in a recipe, you can assume it is green cardamom. If you have access to an Indian or Middle Eastern grocery store, you can generally get a better price and much better quality than your local supermarket (if you can find it there at all).