Black Cardamom

Black cardamom, also known as badi elaichi or kali elaichi, is a famous Indian spice that is used in many of the cuisine’s characteristic dishes. The scent and flavor of black cardamom are enhanced by drying it over an open fire. This spice also features resin and camphor undertones, as well as menthol, a somewhat minty scent that balances off the otherwise nasty flavor. With these powerful, heavy aromas, black cardamom joins black pepper, cloves, and chillies in the “warming” spice group.

Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes), and pilafs. In China, the pods are used for jin-jin braised meat dishes, particularly in Sichuan cuisine, and in Vietnam, they are used as an ingredient in pho noodle soup.