Black Cardamom

Black cardamom is the dried fruit of Amomum subulatum, a plant native to the eastern Himalayas, distinct from the more common green cardamom despite the shared name. The pods are large, dark brown and wrinkled, traditionally dried over open fire smoke, giving the spice a distinctive smoky aroma alongside its camphor-like flavor. Black cardamom is used mainly in savory North Indian, Nepali and Chinese dishes, particularly in slow-cooked meat preparations and spice blends such as garam masala, rather than in the sweet applications typical of green cardamom.