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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole pods can last for 1-2 years if stored in an airtight container in a cool, dark place. Ground black cardamom loses flavor much faster, usually within 6 months.
No, they have very different flavor profiles. Green cardamom is sweet and floral, while black cardamom is smoky and earthy. They are rarely interchangeable.
Look for pods that are plump, dry, and dark brown. They should have a strong, distinct smoky aroma even through the skin.
Usually, the whole pod is added to the dish after being slightly crushed. If a recipe calls for seeds, you can peel the pod and grind the inner black seeds.
It is not 'hot' like chili, but it has a very intense, pungent, and smoky flavor that can be overwhelming if too much is used.
It is not recommended as moisture in the freezer can damage the dried pods and diminish the essential oils that provide the flavor.
There is no perfect substitute, but a mix of a little smoked paprika and a tiny bit of cloves can mimic the smoky, earthy depth.
Unlike green cardamom, black cardamom is almost exclusively used in savory dishes due to its smoky and camphor-like profile.
black cardamom pod is a versatile ingredient found in cuisines around the world. With 311 calories per 100g and 10.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 10 recipes featuring black cardamom pod with step-by-step instructions.
Browse recipes →Simply hit the pod with a heavy object to crack it slightly, then add it to the hot oil or simmering liquid.
Yes, it is rich in minerals like magnesium and potassium and has been used in traditional medicine for digestive and respiratory relief.