Black Cardamom

Black Cardamom (scientific name: Amomum subulatum) is a distinct variety of cardamom known for its bold, smoky flavor and larger pods compared to green cardamom. It’s widely used in savory dishes, especially in Indian, Nepalese, and Chinese cuisines.

🌿 What Is Black Cardamom?

• Appearance: Large, dark brown to black pods with a rough, wrinkled exterior

• Seeds: Small, black seeds inside the pods

• Flavor & Aroma:

  • Smoky, earthy, camphor-like

  • Slightly minty and resinous, with a hint of sweetness

• Origin: Native to the eastern Himalayas (India, Nepal, Bhutan) and parts of Southeast Asia

🍽️ Culinary Uses:

• Primarily used in savory dishes like:

  • Indian curries and biryanis

  • Slow-cooked meat stews

  • Flavoring for rice dishes and lentils

• Adds a deep smoky aroma that’s quite different from the sweet, floral green cardamom

• Often used whole and removed before serving, similar to bay leaves or cinnamon sticks

💊 Health Benefits (Traditional Uses):

• Aids digestion and helps relieve gas and bloating

• Has antimicrobial and anti-inflammatory properties

• Sometimes used in traditional remedies for respiratory issues