Black Cardamom loves deep, savory foods: biryani, pulao, meat curries, lamb, goat, beef, venison, pork shoulder, brisket, beans, lentils, tomato sauce, chili, and long braises.
It is also excellent with earthy mushrooms, roasted carrots, parsnips, sweet potatoes, winter squash, duck with orange or plum, strong fish like salmon or mackerel, dark chocolate, coffee, hot cocoa, and cocktails built around bourbon, rye, Scotch, mezcal, or dark rum.
Buck's current cardamom shelf includes El Salvadorian Green Cardamom Pods, Black Cardamom, White Cardamom / Bai Dou Kou, and Ethiopian Cardamom (Korarima). Green is the classic sweet/floral pod for chai, rice, baking, and sweets. Black is smoky, resinous, and savory. White cardamom is gentler and camphor-cooling, useful in Chinese, Southeast Asian, brothy, and lighter savory cooking. Ethiopian cardamom, also called korarima, is warm, rounded, and Ethiopian/Eritrean in character, especially good in berbere-style blends, spiced butter, stews, coffee, and long-cooked savory dishes.