Black Cardamom

Black cardamom, known scientifically as Amomum subulatum, is a large, robust spice native to the Eastern Himalayas and commonly used in South Asian and Middle Eastern cuisine. Physically distinct from its cousin green cardamom, black cardamom has a smoky, dark appearance due to the traditional drying process over open flames, which imparts a unique smokiness to the pods.

The scent profile of black cardamom is markedly intense and complex. It combines a potent smoky aroma with cool menthol undertones, reminiscent of eucalyptus or camphor. This is layered with subtle hints of resin and a woody, earthy base. Often perceived as less sweet and more rustic compared to the citrusy and floral notes of green cardamom, black cardamom adds a deep, pungent richness to dishes. It is especially favored in savory dishes like curries, stews, and biryanis, contributing an unrivaled depth and warmth. The fragrance is robust enough to stand up to other strong flavors and is also used in spice blends such as garam masala.