Black cardamom is known as the Queen of Spices and it is an earthy floral spice dried for a concentrated flavour and smoky aroma.

Black Cardamom or Badi elaichi has a smoky flavour and aroma derived from traditional methods of drying over open flames. It is mostly used as a whole and always fried in little oil to fully release its flavour and aroma. The size of a pod of black cardamom size ranges from 2 cm to more than 5cm and their colour is slightly dark brown or black in colour.

It is used in the preparation of many cuisines, especially in biryani rice, soups, chowders and marinades for a smoky flavour. It can be even added to Achari Pulao to give it a kick and can be sauteed with vegetables and whole other spices and also in Pindi choles.

It has anti-inflammatory properties, reduces muscle spasms and is also used to soothe digestion problems. It also influences cardiac health to great extent and also reduces the probability of blood clots. Oil extracted from black cardamom is used for a number of health and beauty purposes.