Black Cardamom
Smoky Aroma. Bold Flavor
Didwaniya Group exports premium black cardamom pods known for their distinct smoky flavor and robust aroma, ideal for savory dishes and spice blends. Carefully harvested, sun-dried, and graded, our black cardamom meets the quality expectations of global buyers in the food, flavoring, and culinary industries.
Black cardamom, also known as brown cardamom or large cardamom, is the dried fruit of the plant Amomum subulatum, a perennial herbaceous plant belonging to the Zingiberaceae (ginger) family. Unlike its smaller, green counterpart (Elettaria cardamomum), black cardamom has a bold and earthy character. The pods are large, rough-textured, and dark brown to black in color, with a distinctive smoky aroma and a strong, spicy-camphorous flavor.
Black cardamom is predominantly grown in the Eastern Himalayas, particularly in the Indian states of Sikkim, Assam, and Arunachal Pradesh, as well as in Bhutan and Nepal. India is one of the largest producers and exporters of high-quality black cardamom, with the spice playing a significant role in regional economies and culinary traditions.
Characteristics
Taste: Strong, smoky, and slightly camphoraceous with a bold, earthy flavor
Appearance (Structure): Large, dark brown to black pods, rough and ridged with a wrinkled surface; each pod contains small, dark seeds
Smell: Intense smoky aroma with hints of menthol and resinous notes
Mass fraction of moisture, %, not more than: 12.0
Mass fraction of essential oil, %, not less than: 2.5
Color: Dark brown to black
Application
Black cardamom is widely used in savory culinary applications, traditional medicine, and flavoring industries, known for its deep, intense, and smoky character. In cooking, it is a staple spice in Indian, Nepali, and Tibetan cuisines, especially for dishes that require slow cooking. Unlike green cardamom, which is suited for sweet preparations, black cardamom is primarily used in hearty, robust recipes such as meat curries, biryanis, stews, tandoori dishes, and legume-based dals. The pods are typically added whole during the cooking process and removed before serving, as their powerful flavor infuses the entire dish.
Storage conditions
Store in dry, clean, well-ventilated warehouses free from pests, at a relative humidity of no more than 75% and a temperature of no more than 20°C.