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It is a whole bud with small black seeds inside when you crack it open. The skin is rough and wrinkly. Black cardamom has a potent smoky meat-like flavour reminiscent of pimenton. Due to the strong smoky flavours that render warming notes to the dish, Black Cardamom is classified as a warm spice similar to cloves, black pepper and cinnamon. It’s typically added whole into soups and stews, but could also ground into a powder and added to spice blends such as garam masala. Black cardamom pods have the fragrance of camphor without the intense smoky notes of black Indian and Assam Cardamoms, making it a top choice for Vietnamese and Chinese soups. These Black Cardamom pods are commonly used whole in long simmering broths and dishes.
