Unlike green cardamom, which is floral and sweet, black cardamom pods are much larger, have a rough, wrinkled texture, and are typically dried over open flames, which imparts their characteristic smoky, woody, and earthy aroma. Beneath the smoky exterior, there are hints of resin, mint, and a slight pungency.
The drying process over fire gives black cardamom a unique “campfire” like flavor that is rarely used in desserts. Instead, it is a cornerstone in robust savory dishes, particularly in North Indian and regional cuisines. It’s often used whole in dishes like biryanis, pulaos, rich meat curries (like rogan josh), lentil preparations (dals), and hearty vegetable stews, where its strong flavor can permeate the dish and add significant depth. It’s also a key component in many garam masala blends. It should be used sparingly as its flavor is quite strong, and the pods are usually discarded before serving the dish. Beyond its culinary uses, black cardamom is traditionally believed to aid digestion, support respiratory health, and possess antioxidant properties.
