black cardamom

Black cardamom, also known as “badi elaichi” or “brown cardamom,” is a larger and smokier variety compared to green cardamom. It has a bold, earthy, and smoky flavor with hints of camphor. Commonly used in savory dishes, particularly in Indian and Southeast Asian cuisines, black cardamom imparts a distinctive aroma to stews, curries, and spice blends.

Origin: Himalayan region (Nepal, Bhutan, India)