The Indian name for Black Cardamom is Badi Elaichi or Kali Elaichi. Roughly 2.5 to 3 cm in length, Badi Elaichi pods are dark brown to black in color and have a tough, dried, wrinkled skin.

They are highly aromatic but not as much as Green Cardamom. Black Cardamom is dried over a smoke fire and has a distinct smokey aroma. The seeds have sweetish, smokey flavor when bitten into.

Black cardamom begins to lose its potency and aroma when the seeds are stored without the skin. It is also preferable not to buy the powdered form if whole pods are available.

When required for use as a powder, remove the skin, grind the seeds and use immediately. Well formed pods that are plump, firm, dry and about an inch in length are very fragrant.

Black Cardamom is a key ingredient in India’s famous in several spice mixes including the famous garam masala.
It is largely used in savory dishes ranging from curries, stews and dhaals (lentil dishes) to pilafs, in Indian cooking. It is used whole frying in a little oil fully releases its flavors and aroma.

Black Cardamom has been used to treat various stomach ailments, common infections and dental problems. It can be chewed as a natural mouth freshener.