- Cardamom has been used as a flavoring agent since time immemorial.
- Black Cardamom, as it is called in the local tongue, has a smoking element making it an ideal choice for savory dishes.
- Black cardamom is one of the major constituents of Garam Masala.
- A member of the ginger family, black cardamom is a relative of green cardamom, but they're far from the same plant. It has some of the same flavor notes, especially an uplifting menthol element, but it's also smoky, brash and bold.
Black cardamom has a more pungent and smoky flavor. It is usually used as a whole, to offer a refreshing aroma and minty notes to savory dishes. The pods can be discarded once the cooking is complete as biting into the whole pod is irksome.Cardamom (green and black) is diuretic, antioxidant and has antiemetic propertiesCardamom (green and black) is also known to cure digestion problems such as heartburn, irritable bowel syndrome diarrhea and constipation.Black cardamom has good anti-inflammatory properties.Black cardamom is used as a garnishing agent in biryani, curries and some daal recipes such as dal makhani.