South Asia

Black Cardamom

Amomum subulatum.

Dried seed pod.

Part Used

Whole large dark pods.

Form

Local / Regional Names

Badi elaichi / kali elaichi (Hindi).

Countries / Cuisines

India (Sikkim, Northeast), Nepal.

Flavor & Aroma

Smoky, resinous, camphorous – pods are traditionally dried over open flame or smoke.

Culinary Uses

Savory-only spice, unlike green cardamom's sweet-savory versatility.

Classic Dishes

Biryani; rich meat curries; garam masala.

Pairings

Cinnamon, bay leaf, black pepper.

Timing

Add whole, lightly crushed, early in a braise or rice dish; typically removed before serving or eaten around.

Storage

Whole pods keep 2+ years sealed and dark.

Substitutions

No close substitute for its specific smokiness; omission is more common than substitution.

Cultural / History Notes

The smoky character comes specifically from the traditional flame/smoke drying method, not the plant itself – distinguishing it fundamentally from green cardamom beyond just size and color.

Blend Cross-References

Garam masala; biryani masala.