Black Cardamom
Amomum subulatum
AI illustration · Illustrative example, not documentation of this exact itemOrigin
Himalayan region, India, Nepal, Bhutan
History
Black cardamom has been used in South Asian and Middle Eastern cooking for centuries. It was introduced to Levantine cuisine through trade and is used in robust meat preparations.
Aroma
Smoky, camphor-like, resinous, deeply earthy
Uses
Seasoning meats and rice
Storage
Keep pods whole in an airtight jar for up to 2 years; grind just before use.
Meat pairings
beeflamb
Recommended combinations
cinnamonclovescumin
Verified on: October 20, 2026
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