Black cardamom is best suited to slow-cooked, savoury dishes. It is typically used in the braised meat dishes of Sichuan cuisine, in pho and other Vietnamese broths and soups, and in garam masala and pilafs of India and Nepal.
Black cardamom is dominated by the same penetrating cineole compound that gives green cardamom its flavour, but here the similarity ends. Varied smoky phenols, significant amounts of clove-like eugenol, pine-like pinene, and citrusy limonene, offer a wide range of pairing opportunities.on.
