Start small. For rice, curry, beans, chili, stew, or braised meat, try one lightly cracked whole Black Cardamom pod. If you are using the seeds ground, start around 1/16 to 1/8 teaspoon for a four-serving dish.
At the right level, black cardamom adds a background note of woodsmoke, resin, and warm spice. Too much can push its camphorous side into medicinal territory, so restraint is part of the trick.