Common Name: Black Cardamom

It is alternatively called Brown Cardamom.

Scientific Name: Amomum subulatum

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Native to the eastern Himalayas, black cardamom has been used throughout South Asia and neighboring regions since ancient times. It is harvested and then dried over a wood fire which preserves it in damp mountain climates and lends a smoky complexity to the spice.

Uses: Unlike green cardamom, it is used exclusively in savory dishes and doesn’t make a good substitute for its cousin. Black cardamom is best suited for dishes that are slow-cooked, such as stews and braises, where its intense flavor mellows over time. It is also a common addition to garam masala.

Selection & Storage: Look for large, intact pods that are firm and leathery. Whole spices are always preferred to preground powder.

Store in an airtight container away for excess heat, light, and humidity.

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