Black cardamom, the wild cousin of green cardamom, has a much larger pod and is by no means a substitute for green cardamom.
It is quite bold and smokey compared to the subtle floral notes of its cousin. Popular in savory dishes of Africa and northern India, it lends a smokey, earthy camphor/like flavour. This component of garam masala, is definately a warming spice!
Try adding some of our ground black cardamom to cooked basmati rice, sautéed onion, a pinch of kashmiri chile and an a squeeze of lime. a perfect side dish for a meat or vegetarian meal!