The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.
 In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are available
Taste Profile
Black cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the “warming” spice category, along with black pepper, cloves, and chilies.

The Black Cardamom is a seed about 2 to 5 centimeters grown in Nepal, Vietnam and China. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Roughly one inch in length, the pods are dark brown to black in color and have a tough, dried, wrinkly skin.
 In domestic markets only two grades viz., chhota dana (small capsules) and bada dana (bold capsules) are available
Taste Profile
Black cardamom is dried over an open fire and has a distinct smoky aroma and flavor. The pods are highly aromatic but not as much as green cardamom. Black cardamom has notes of resin and camphor, as well as menthol, slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the “warming” spice category, along with black pepper, cloves, and chilies.