Origin & History
Origin:
Inde
Smokier and more camphor-like than green cardamom, black cardamom is widely used in North Indian cooking and rich slow-cooked dishes.
How to use this spice
Pairs well with:
biryanisstewsslow-cooked dishesbrothsmeats
🍽️What foods to use this spice with?
🥩Meats
viandes
🥣Soups & Sauces
ragoûts, plats mijotés, bouillons
Benefits
- ✓smoky note
- ✓adds depth
- ✓excellent for long cooking
For informational purposes only. Does not constitute medical advice.
Storage
Store whole pods airtight, dry, away from heat.
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Possible substitutions
If you don't have Black cardamom, you can use:
Frequently Asked Questions
What foods pair well with black cardamom?▼
Black cardamom is ideal for biryanis, stews, and slow-cooked meat dishes.
Does black cardamom taste the same as green cardamom?▼
No—black cardamom is smokier and stronger, while green cardamom is fresher and citrusy.