Pepper, smoky and warming.
Nepalese black cardamom pods are used in many savory Pakistani and North Indian dishes, such as chicken tikka masala and lamb with curry. An eccentric spice, black cardamom, more earthy and aromatic than green cardamom, with a less pronounced pepper taste. It tends to be less sweet. Our black cardamom pods are dried over low heat, giving their camphor-like seeds a smoky flavor. It is important to remember the difference between black and green cardamom: black is not an effective substitute for green cardamom.