Black Cardamom Pods

These organic pods are about 4 times larger than green cardamom pods and are a different plant. They originate from the Himalayas and are only used in savory dishes, unlike green cardamom, which are used in both sweet and savory dishes. These large pods are dried over fires and the pods, as well as the seeds therein, absorb some of the smokiness from the flames. Many North Indian chicken dishes use black cardamom and green cardamom, although some people simply use a few pods of black cardamom when cooking beans to impart some of the same smokiness one might get from a ham hock.

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