Black cardamom

बड़ी इलायची / badi elaichi; 草果 / cǎoguǒ (related species)

Flavor and role: Large, wrinkled brown pods dried over wood fires, with a smoky, heavy, camphor-like aroma. Used in meat dishes and broths rather than desserts.
Typical dishes and uses: Biryani, North Indian meat curries, garam masala, Chinese hot pot and pho broth (as caoguo).
Substitutes: 1 black cardamom = 2 green cardamom + a pinch of smoked paprika.
Storage: In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.
Main countries: India · Nepal · China
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Updated 2026-10-10