Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes),
Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine’s signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried. Cardamom is used for its bold and assertive taste and is the world’s third-most expensive spice, surpassed in price per weight only by vanilla and saffron. Both the pods and the seeds are used in cooking and available year-round.
The black cardamom pods benefit from long, slow cooking times in moist heat, and work well with other strong-flavored spices. If using ground, a little goes a long way, so the spice should be used sparingly.
What Does It Taste Like?
Black cardamom is dried over an open fire creating a distinct smoky aroma and flavor. This spice also has notes of resin and camphor, as well as menthol, a slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the “warming” spice category, along with black pepper, cloves, and chiles.
Health Benefits
In traditional Chinese medicine, cardamom is used to treat digestive issues as well as the symptoms of a cold. Studies have shown cardamom to have anti-inflammatory properties.1 Additionally, the spice has been shown to help prevent cancer.
Storage
As with most spices, black cardamom should be stored in a well-sealed container away from light and heat.

Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes),
Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine’s signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried. Cardamom is used for its bold and assertive taste and is the world’s third-most expensive spice, surpassed in price per weight only by vanilla and saffron. Both the pods and the seeds are used in cooking and available year-round.
The black cardamom pods benefit from long, slow cooking times in moist heat, and work well with other strong-flavored spices. If using ground, a little goes a long way, so the spice should be used sparingly.
What Does It Taste Like?
Black cardamom is dried over an open fire creating a distinct smoky aroma and flavor. This spice also has notes of resin and camphor, as well as menthol, a slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the “warming” spice category, along with black pepper, cloves, and chiles.
Health Benefits
In traditional Chinese medicine, cardamom is used to treat digestive issues as well as the symptoms of a cold. Studies have shown cardamom to have anti-inflammatory properties.1 Additionally, the spice has been shown to help prevent cancer.
Storage
As with most spices, black cardamom should be stored in a well-sealed container away from light and heat.