Black cardamom has a unique smokey flavour. This is because it is traditionally dried over flames. It is reminiscent of camphor and resin, with fresh minty notes to provide a wonderful round flavour to your dishes. It belongs to the ginger family and is relative to green cardamom, although the plants are quite different. This cardamom variety is also more robust than the smaller green spice and therefore is well suited to roasts and hearty stews. It is believed to freshen up the breath and is often chewed. Black cardamom is often part of many spice mixes,such as Garam masala, Nepalese Spice mixes and many curry pastes.
Black cardamom works surprisingly well in a bloody mary, adding a deep smoky flavour.