What it is
Black cardamom is the dried fruit capsule of Amomum subulatum Roxb., a perennial herbaceous plant in the Zingiberaceae (ginger) family.
You’ll usually see it sold and used as whole dried pods; the dark aromatic seeds inside are also removed for crushing or grinding into powder for spice mixes.
Flavour and aroma
The flavour is strong, resinous and camphoraceous with intense smokiness from traditional wood-fired curing. It gives deep warming, pungent and earthy notes dominated by cineole.
Cooking with it
When to add it
How much to use
Use whole pods cracked open in hot ghee or oil during tadka so fat-soluble aroma compounds infuse the fat. Add pods to simmering broths, gravies and rice dishes so the intense flavours disperse slowly.
Black cardamom is essential in slow-cooked North Indian and Mughlai meat curries like korma, rogan josh and nihari, and is a core spice in biryanis, yakhni pulao, dal makhani, chole and traditional garam masala blends.
Origin and where it grows
The plant is native to the cool, humid Sub-Himalayan valleys that include Sikkim, Darjeeling, Nepal and Bhutan. In India, Sikkim is the primary producing state, with significant cultivation in Darjeeling and Kalimpong (West Bengal) and across suitable hilly zones of Arunachal Pradesh.
Grown in
Notable varieties
- Sikkim Large CardamomGI tagged
Sikkim
Buying and storing
How to pick good quality
Select plump, heavy pods with unbroken outer skins that enclose dark, sticky, strongly scented seeds rather than brittle, pale, hollow capsules.
Storage
Store whole dried pods in an airtight glass or metal container away from direct sunlight, humidity and heat to prevent loss of volatile oils.
Shelf life: Keeps aroma for up to one to two years when sealed airtight.
Nutrition
Large cardamom contains dietary fibre, essential minerals such as calcium, potassium and magnesium, and cineole-rich volatile oils.
Frequently asked questions
How do I use black cardamom in cooking?
Crack whole pods and add them to hot ghee or oil for tadka, or drop whole pods into simmering broths, gravies and rice so their flavours disperse gradually.
How many pods should I add to a family pot?
One or two slightly crushed whole pods are generally adequate for a family-sized pot of rice or curry.
How should I store black cardamom and how long will it keep?
Keep whole dried pods in an airtight glass or metal container away from sunlight, humidity and heat; sealed pods retain aroma for up to one to two years.
What does black cardamom taste like?
It tastes strong, resinous and camphoraceous with intense smokiness, plus warming, pungent and earthy notes dominated by cineole.
Related ingredients
SpiceCumin seeds
जीरा (Jeera)
SpiceKashmiri red chilli
कश्मीरी लाल मिर्च (Kashmiri lal mirch)
SpiceBlack pepper
काली मिर्च (Kali mirch)
SpiceBlack salt
काला नमक (Kala namak)
SpiceCarom seeds
अजवाइन (Ajwain)
SpiceClove
लौंग (Laung)