Black cardamom

Amomum subulatum

spice

Large wrinkled brown pods, dried over wood fires, with a smoky, camphorous taste, in biryanis, dals and garam masala of northern India.

Origin

Eastern Himalayas (Sikkim, Nepal, Bhutan)

Season (United States)

all year round

Preparation

Whole, the pod is taken out: it is not eaten; its ground seeds are.

Did you know?

Nepal is the world's largest producer, ahead of India.