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- Black cardamom features large, smoky pods sourced from the highlands of India and Southeast Asia
- Unlike green cardamom, it has a robust, earthy aroma with bold, resinous, and slightly menthol undertones
- Its pods are typically used whole, gently crushed, or split to infuse slow-cooked dishes, stews, rice, and spice blends with deep, warming flavour
- Known for its digestive properties and ability to impart a distinctive smokiness
- Indispensable in hearty curries and savoury recipes
- Black cardamom pods are often removed before serving to leave behind their signature complexity