Smoked Black Cardamom

Beloved across South and Central Asia, Black Cardamom is a bold, smoky spice with remarkable depth. Larger and more rugged than its green or yellow cousins, the pods begin pink and purple when fresh, then darken to black as they are traditionally smoked over open fires.

The result is a resinous, woodsy flavor layered with camphor and smoke. Less sweet and more assertive than green cardamom, it excels in dishes that simmer for hours, allowing its intensity to mellow and weave into the surrounding spices. It pairs beautifully with citrus, yogurt, and rich meats.

Our Smoked Black Cardamom is finely ground for ease and versatility. Stir it into stews, lentils, and sauces for a deep, herbal smokiness. For a brighter expression of its camphor notes, add just a pinch to a cold dip or salad dressing. It truly shines when blended with other spices.

Cooking Tips

• Mix with yogurt or tahini and lemon juice for a smoky dip for vegetables

• Sprinkle into braises or pot roast for layered depth

• Add a pinch to slow-cooked lentil or meat stews for rich, smoky warmth