Scientifically referred to as Amomum subulatum or Amomum costatum, black cardamom is a spice that is a member of the ginger family (Zingiberaceae). Black cardamom has a bigger, dark brown to black pod with a unique smokey flavour, unlike the more popular cardamom (Elettaria cardamomum).

Its earthy, resinous, and smokey flavor character makes it a distinctive and powerful addition to a variety of cuisines.A common ingredient in many different cuisines, particularly in Chinese, Tibetan, and Indian cookery, is black cardamom.

Its smokiness brings out the flavor of spice blends like garam masala, where it is frequently used. It is frequently used in rice preparations, stews, and curries, among other savory meals