Black Cardamom, Amomum subulatum, is a smoky, punchy spice with a flavor that’s difficult to pinpoint. It is also known as black cardamom pods, whole black cardamom, black cardamon, Nepal cardamom, greater cardamom, or brown cardamom. 

Black cardamom and its cousin, green cardamom, are members of the Zingiberaceae family, so it is a relative of ginger. These fragrant black pods are about twice as large as standard green cardamom and are dried over smoke which gives them their distinctive, complex flavor. Each pod contains seeds; the seeds can be extracted from the pod and ground, or the whole pod can be used to flavor a dish and removed before eating. 

There are approximately one dozen black cardamom seeds per pod.

Black Cardamom is popular with: 

• independent spice shops; 
• pasta, jam, bitters and syrups, and tea manufacturers; 
• olive oil shops; 
• American restaurants; and 
• distillers

We also carry Green Cardamom Pods.

Flavor Profile

Black Cardamom tastes deep and funky, smoky, and leathery, with elements of citrus and menthol to lighten it up. 

How To Use

Black Cardamom Pods are best used by including them whole into a dish; toast them to wake up the volatile oils, then lightly crush to release flavors. Remove pods before serving. This spice is best used in simmered dishes that will cook for a while, to allow the flavors to extract out of the pod. Use it in classic Indian dishes like rogan josh or Kashmiri biryani. Give potatoes a spicy kick with a potato and green pea curry. Pickle carrots or onions with black cardamom pods. Add to a pot of beans for a meaty-tasting vegetarian spice. Infuse Black Cardamom Pods into simple syrup and steep for two days for a smoky gourmet cocktail mixer. Or put directly in scotch with a large piece of orange peel and let those flavors infuse for one week. Black Cardamom is generally not used to make desserts or treats.

Green cardamom pods may be substituted for black cardamom pods, though the dish will lack the smokiness and depth of black cardamom. Black cardamom can never substitute for green cardamom.

Use Black Cardamom when making curries, stews, rice dishes, pickles, cocktails, and mocktails. 

Black Cardamom pairs well with garlic, onion, turmeric, curry leaf, cinnamon, cumin, allspice, black pepper, star anise, orange, and strong teas.