Black Cardamom Seeds

A large, robust spice with a distinctly smoky, intense aroma quite different from its green counterpart, black cardamom seeds (elchi) are prized in Indian and Chinese cooking for the deep, resinous character they bring to savory dishes. Their bold flavor makes them a key player in hearty curries, biryanis, and meat preparations.

Flavours: Smoky, pungent, resinous, with warm camphor-like and slightly menthol notes

How to Use: Add whole pods or seeds to hot oil or ghee early in cooking to release their smoky aroma before adding other spices, especially in biryanis, curries, and meat dishes. Widely used whole in slow-cooked gravies and stocks, or ground into spice blends like garam masala for a deep, smoky undertone.