Black Cardamom
Smoky and musky, black cardamom delivers a bold, earthy flavor with hints of camphor. This lesser-known spice is a staple in Indian and Himalayan cooking, offering depth to hearty dishes.
Where it comes from
Black cardamom is native to the eastern Himalayas, where it has been used for centuries in traditional culinary practices, especially in Indian stews and rice dishes.
In the kitchen
Used whole in braises or ground into spice mixes, it adds a complex, smoky flavor that enhances meat dishes and rich curries.
Across cuisines
Black cardamom is a spice with a smoky, earthy flavor and is a staple in Indian and Himalayan cuisines. It is often used in hearty dishes like stews and biryanis, where its bold flavor can infuse the entire dish. The pods are typically used whole and removed before serving.
Nutrition (per 100g)
Values are AI-estimated, not from a laboratory database
