Species: Amomum subulatum
Other names: hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom
Appearance: Large, deep brown pods with a rough exterior
Typically used: As whole pods
Origin: Black cardamom is primarily grown in India and Nepal.
Flavor: Black cardamom pods are dried over an open fire which give it a nice smoky flavor and aroma. Beneath the smoky layer is a great menthol and minty aroma that adds that fun kick to your dishes. The cardamom spice is in the warming category meaning that it has a slight kick on the same level as black pepper, cloves and chiles.
Aroma: Smoky, barbecue
Culinary uses: If you’re looking to bring a new flavor into your kitchen, black cardamom seeds are the perfect addition. Due to the smoky flavor of black cardamom, it is not used in desserts like green cardamom. The spice is best suited for long-cooked, hearty dishes, like meat stews, pairs well with lime juice, which helps to cut the strong flavor. Adding the cardamom herb to curries, stew, fish and more, provides a savory, flavorful taste. These seeds wonderfully compliment vegetables and Indian fare.
Other uses: The spice is commonly used in Indian, Chinese and Vietnamese dishes. Black cardamom is an ingredient in the warming spice mix, garam masala.