Description

Description
Appearance: The pods are large, typically dark brown or black, tough-skinned, and ovular, measuring around 2-3 cm (about 1 inch) in length [1]. They are characteristically ridged or wrinkled on the outside. Inside, they contain numerous small, sticky, dark-colored seeds.
Aroma & Flavor: Unlike its smaller green cousin (small cardamom or choti elaichi), the large cardamom has a unique, pungent, and earthy flavor [1]. It has notes of camphor, eucalyptus, and a prominent smoky scent, as the pods are traditionally dried over open fire after harvesting [1].
Botanical Source: It is the dried fruit of the plant Amomum subulatum or Amomum costatum [1].
Usage: It is widely used in South Asian cuisine, especially in savory dishes [1]. It is an essential ingredient in many robust spice blends, such as garam masala, and is used to flavor curries, biryanis, and stews [1]. It is less commonly used in sweet dishes than green cardamom due to its strong, smoky nature.
Regional Names: Besides badi elaichi, it is also known as black cardamom, brown cardamom, Nepal cardamom, or winged cardamom