Black Cardamom Seeds: 3 Characteristics of Black Cardamom

Black cardamom is a spice with a strong aroma and a smoky, camphor flavor that pairs well with savory or sweet dishes. It goes by many names, including Nepal cardamom, big cardamom (most popular in Bhutan), Indian cardamom, and greater cardamom. When preparing Indian dishes, cooks might refer to black cardamom as badi elaichi, moti elaichi, or kali elaichi.

The ingredient comes from the black cardamom plant, a pod-like, herbaceous perennial plant that belongs to the ginger family (Zingiberaceae). There are two species of black cardamom—Amomum subulatum and Amomum tsao-ko. Indian cuisine uses A. subulatum while Vietnamese and Chinese cuisines use A. tsao-ko.

There are two main kinds of cardamom found in grocery stores or specialty markets—green cardamom, which is mild in taste, and black cardamom (also known as brown cardamom), which has a strong, almost smoky flavor. Here is more information about black cardamom’s flavor profile and its other characteristics:

1. 1. Late harvest: Producers harvest black cardamom at a late maturity stage of the plant and dry the pods over open fire pits. This is in contrast to the harvesting of green cardamom, during which growers collect the pods while the plant is still in its immature stage. This means green cardamom pods retain their green color and tender texture, whereas black cardamom pods do not.
2. 2. Inedible pods: If you plan to use whole black cardamom to flavor dishes, you must remove the pod before you serve the food or beverage, as only the black cardamom seeds are edible. This is in contrast to green cardamom, which possesses edible seeds and pods. Unlike green cardamom pods, black cardamom pods undergo a post-harvest drying process which renders them tough and inedible.
3. 3. Intense flavor: Black cardamom has a pungent, almost menthol, flavor. You can use it in the same way you would milder green cardamom in spice blends or recipes, but you should consider balancing it out with other sweet or spicy flavors, such as cinnamon, sichuan peppercorns, or chiles.

Black cardamom is a popular spice around the world, especially in India. To use black cardamom, you discard the pods and retain the seeds. Store unused seeds or unused ground cardamom in an airtight container. Here are a few common ways you can enjoy black cardamom in dishes:

• Desserts: Black cardamom has a stronger flavor than green cardamom (Elettaria cardamomum), but you can use either type of ground cardamom in desserts, such as cake batter, cookie dough, frosting, or glazes. If you use black cardamom, it can be a good idea to balance out its intense flavor with sweeter spices and sugar. Try steeping whole cardamom in milk for a cake soak or for bread pudding.
• Spice blends: Grind cardamom seeds into a powder or use grocery store cardamom powder to make your own custom spice blend. Other essential spices that pair well black cardamom include cumin seeds, star anise, cinnamon, allspice, and even black pepper—find the combination that you like best. Ground cardamom is a common spice in dishes like garam masala, masala chai, some Thai pastes, Moroccan seven-spice blends, baharat, biryani, and pho.
• Stews: Chunky, hearty soups with deep flavor, stews can benefit from the addition of whole pods of black cardamom, which can impart a smoky flavor. Just be sure to remove the seed pods before you serve the dish, as they are tough and stringy and not edible. Put the cardamom pods or seeds in a pouch of cheesecloth and then add it to your pot of stew. The cardamom will contribute flavor, and you can easily remove the cheesecloth before you enjoy the stew.

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