Black Cardamom

Black cardamoms are much bigger than green cardamoms and have a stronger aroma with a pungent smoky flavor. This is a spice not very commonly used and a lot of people also do not like the flavor. So if you don't like pungent and smoky food, you may skip them in any recipe. They are used more often in savory dishes and in garam masala. They are used in rice dishes like biryani, pulao and in many Indian gravies, either whole or powdered.

Black cardamom seeds have the same eucalyptus scent as green ones, and are one of the most essential spices in our list. The key difference is that before being used in food, they're dried over a fire, hence are blackened and smoky in flavour. There is no substitute for the unique fragrance of black cardamom. Many dishes use them. Recipes serving about 4 people usually only use one or two black cardamom pods whole. In Indian cooking, you'll often find these in Biriyani.