Black cardamom
blak KAR-duh-mum
Amomum subulatum
Smoky, resinous, camphor, savory.
What it is
Black cardamom is the large, dark, rough-skinned pod of Amomum subulatum, dried over open flames, which gives it a bold smoky, resinous, almost camphorous flavor. Despite the shared name it is a different plant and a different job from green cardamom: where green is floral and suits sweets, black is smoky and strictly savory. It is used whole in Indian braises, biryani, and dals and in Chinese and Vietnamese broths, infusing a campfire depth before being removed. The two cardamoms are not interchangeable, and reaching for the wrong one changes a dish entirely.
Similar but different
Easy to mix up, different enough that swapping changes the dish.
- Green cardamomfloral, citrusy, sweet, cooling, aromatic.
Compare head to head
What it pairs with
Goes wrong with: sweet dishes; this is the savory cardamom.
Whole vs ground
The large, rough brown pods are used whole, lightly crushed, in savory dishes and removed before serving. They are dried over open fires, which is where the smoke comes from.
How to handle it
Add a whole crushed pod to braises, biryani, and dals early so the smoky flavor infuses, then fish it out. The seeds can also be ground into savory masalas.
Storage
Airtight and dark. The tough whole pods hold their smoky aroma for a year or more.
Buying note
Look for large, dark, intact pods with a strong smoky smell. Do not use it where a recipe means green cardamom.
Classic dishes
biryani, rogan josh, dal makhani, pho broth.
Out of black cardamom? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| A little smoked paprika | use sparingly | adds smoke but not the resinous cardamom character |
One odd thing
Black cardamom gets its smoky flavor from being dried over open fires, and unlike green cardamom it belongs only in savory cooking.