● Product Type: Whole/TBC/Powder
● English/Common Name: Black Cardamom
● Botanical Name: Amomum Subulatum
● Indian Names: Badi Elaichi, Kali Elaichi
● Origin: India
Intense, smoky, and resinous with notes of camphor and mint.
A coarse, fibrous powder from the large pod and seeds.
A dark, grayish-brown powder.
Unlike the delicate green cardamom, Black Cardamom pods are large, fibrous, and dark brown. They are traditionally dried over an open fire, which imparts their signature smoky and camphoraceous aroma. This robust flavor makes them unsuitable for sweets but essential for hearty, savory North Indian dishes like biryanis, meat curries, and lentil stews.
● French: Cardamome noire
● German: Schwarzer Kardamom
● Chinese: Cǎo guǒ (草果)
● Arabic: يهلسأ ا ل ا ود (Al-hil al-aswad)
● Spanish: Cardamomo negro
● Russian: Чёрный кардамон (Chornyy kardamon)
● Japanese: ブラックカルダモン (Burakku karudamon)
Black Cardamom is the bold, savory cousin of green cardamom. Its intensely warming and pungent nature makes it a powerful pacifier of Vata and Kapha doshas. It is a potent digestive stimulant, used in Ayurveda to treat indigestion, abdominal pain, and respiratory conditions like coughs and congestion.
● For Savory Dishes: Add one or two whole pods to rich curries, rice pulaos, or lentil dishes during the slow-cooking process to infuse the dish with a deep, smoky flavor. It is usually removed before serving.
● In Spice Blends: It is a key, though used sparingly, ingredient in many authentic Garam Masala blends.
We source our large, intensely aromatic Black Cardamom pods from the Himalayan region where they grow best.
The pods are dried using traditional methods to develop their deep, smoky flavor, and are offered whole or coarsely ground.
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