Black cardamom, also known as Badi Elaichi, is one of the main spices used in cooking. The stronger counterpart of green cardamom, black cardamom has a strong flavour and a sweet smell. It lends a smoky flavour and is a common sight across kitchens in India. Mostly used in savoury dishes, this spice enhances the flavour of food. Organic black cardamom is popular since synthetic chemicals and excessive fertilizers are not used for cultivation.

Black cardamom comes in a pod form, which has seeds inside it just like green cardamom. Since black cardamom is already dried, there’s no need to peel off the cover before cooking. The best way to use black cardamom is to use it as a whole spice. In herbal teas, black cardamom gives an aroma to food. Black cardamom can also be roasted and mixed with other spices to make an aromatic spice mix. Black cardamom is especially prominent in north Indian cuisine in recipes, like Chhole, Rajma, etc. Masala chai and spiced coffee also use black cardamom.