Black cardamom is the smoky, dried-over-fire cousin of green cardamom. Also called Ilaichi, Kali Elaichi, hill cardamom, or Bengal cardamom, it comes from a different part of the plant's seed pod and is grown in the Eastern Himalayas. Unlike green cardamom's sweet, citrusy brightness, black cardamom leans deep, smoky, and resinous - it's not something you'd use in a dessert or chai.
Instead, it's built for long-simmered, savory dishes:
- Whole pods go into biryanis, hearty meat curries, and masala bases - added early so the smoky flavor has time to infuse, then removed before serving (like a bay leaf).
- A couple pods crushed lightly (just enough to crack the shell, not pulverize it) is usually plenty for a pot serving several people.
- It's a key player in garam masala blends and North Indian curry bases where you want depth and smokiness rather than sweetness.
You can find it here: Black Cardamom 1 oz (Ilaichi, Kali Elaichi).