Black cardamom taste will be more intense, spicy and sweeter than green cardamom.
Black cardamom is dried over an open fire, creating a distinct smoky aroma and flavor. This spice also has notes of resin and camphor, as well as menthol, a slightly minty aroma that provides balance to an otherwise unique flavor. These intense, heady notes place black cardamom in the category of "warming" spices, along with black pepper, cloves and chilies.
Black cardamom is widely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes) and pilafs.
Country of origin: India