Black cardamom, Moisture : 10%

Black cardamom, also known as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, or winged cardamom, brown cardamom, thảo quả and tsao-ko) comes from either of two species in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor, with a smoky character derived from the method of drying.

The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but those have a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames. It is also called badhi elaichi in Hindi.

There are at least two distinct species of black cardamom: Amomum subulatum (also known as Nepal cardamom) and Amomum costatum or A. tsao-ko. The pods of A. subulatum, used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of A. costatum are used in Chinese cuisine, particularly that of Sichuan; and Vietnamese cuisine.