Black cardamom pods

Black cardamom pods are the dried capsules of a spice native to the mountainous regions of southern India and Sri Lanka. These pods contain small, aromatic seeds, known for their intense, smoky, and slightly sweet flavor with hints of pepper and eucalyptus, making them indispensable in many traditional South Asian and Middle Eastern recipes.

In gastronomy, black cardamom pods are commonly used whole to flavor broths, stews, rice dishes, and masalas, thanks to their ability to impart a deep and complex flavor. They are also an essential part of spice blends like garam masala. Unlike green cardamom, its black version has a more robust and smoky profile, ideal for savory and heartier preparations.

From a nutritional standpoint, black cardamom contains antioxidants and compounds that aid digestion, relieve stomach issues, and may help improve respiratory health, although it is primarily used as a condiment for its characteristic aroma.

Regarding its synonyms in Latin American Spanish, black cardamom can also be found under the names cardamomo negro, cardamomo ahumado, or simply cardamomo when the context is clear. In some regions, the term malabar is added to differentiate it from green cardamom.

Including black cardamom pods in your recipes adds a unique aromatic dimension and allows you to recreate authentic flavors from traditional Indian, Nepali, Pakistani, and Persian cuisines.